This Apple and Blackberry Crumble is a simple, delicious dessert that’s quick to make and relies on a handful of everyday ingredients. Tart, cinnamon-spiced apples and juicy blackberries are sweetened with maple and vanilla, then finished with a golden oat crumble for a comforting finish that’s perfect year-round.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Apple and Blackberry Crumble
- Substitutions
- Variations
- How to make Apple and Blackberry Crumble
- Best Apples for apple crumbles?
- Leftovers
- Recipe FAQs
- Tips and Tricks
- Apple and Blackberry Crumble Recipe
Why this recipe works
This apple and blackberry crumble combines sweet, tart fruit with warm cinnamon and maple for a balanced flavour. The oat-based crumble adds texture and a toasty, buttery finish that pairs well with a scoop of ice cream, custard, or a dollop of cream.
Because the fruit mixture is lightly sweetened and spiced, the dessert feels fresh rather than overly rich. The recipe is adaptable, easy to scale for a family gathering, and simple to make plant-based by swapping in vegan butter.
Ingredients to make Apple and Blackberry Crumble
- Apples – Use baking apples such as Bramley, Gala or Granny Smith for the best texture and tang.
- Blackberries – Fresh or defrosted frozen blackberries work well for a bright, juicy contrast.
- Maple Syrup – A natural sweetener that complements the fruit and oats.
- Ground Cinnamon – Adds warmth and depth to the apple mixture.
- Vanilla Extract – Enhances the overall sweetness and aroma.
- Crumble Topping – A simple oat-based topping made with rolled oats, butter, and maple syrup for a crisp, golden finish.
See the recipe card below for exact quantities.
Substitutions
- Fruit: Swap blackberries for raspberries, blueberries, cherries, or peaches depending on season and preference.
- Sweetener: Honey or agave can replace maple syrup. Brown sugar will also work; if using it, add a splash of water to help it dissolve.
Variations
- Deluxe: Serve warm with vanilla ice cream or a spoonful of cashew cream for extra decadence.
- Kid friendly: Replace the fruit with your child’s favourites and top each serving with ice cream or yoghurt for a crowd-pleasing treat.
How to make Apple and Blackberry Crumble
Step 1: Preheat the oven to 180°C (360°F). Chop the apples into bite-sized pieces and place them in a bowl with the blackberries, maple syrup, cinnamon and vanilla. Toss gently to combine.
Step 2: Prepare the oat crumble topping. Pulse most of the oats to a coarse flour, then mix with the remaining oats, butter and maple syrup until you have a crumbly texture.
Step 3: Transfer the fruit mixture to an ovenproof dish, spread the crumble topping evenly over the fruit and bake for about 25 minutes, until the topping is golden and the fruit is bubbling. Let cool a few minutes before serving.
Best Apples for apple crumbles?
Baking apples with a firm texture and bright acidity work best. Bramley, Gala and Granny Smith are reliable choices, though Pink Lady and similar varieties can also produce a lovely result.
Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave for about 90 seconds or refresh in the oven for 10 minutes. Crumble also freezes well—baked or unbaked—for up to three months; thaw overnight before reheating.
Recipe FAQs
A good oat crumble balances rolled oats with a bit of oat or wheat flour to give structure while keeping flakiness. Use cold butter cut into the dry ingredients and avoid overmixing so the topping stays crumbly rather than pasty.
This recipe pairs apples and blackberries beautifully, but raspberries, blueberries, peaches, cherries or pears also make excellent alternatives depending on the season.
Yes. Freeze the crumble either before baking or after it’s baked, stored in an airtight container for up to three months. Thaw overnight in the fridge before reheating.
Tips and Tricks
- Make it vegan by using plant-based butter; the texture and flavour remain great.
- Use fruit that’s in season to get the best flavour and value.
- If doubling the recipe, check the baking time—larger dishes may need a few extra minutes.
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Apple and Blackberry Crumble
Ingredients
- 3 apples, (Bramley, Gala or Granny Smith)
- 300 g blackberries
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tbsp vanilla extract
Crumble Topping
- 240 g rolled oats, 3 cups
- 2 tbsp maple syrup
- 75 g unsalted butter
Instructions
Fruit Mixture
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Preheat oven to 180°C (360°F). Chop apples and place in a bowl with blackberries, maple syrup, cinnamon and vanilla. Toss to combine.
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Transfer the fruit to an ovenproof dish.
Crumble Topping
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Pulse two-thirds of the oats in a blender to make a coarse oat flour (about 160g / 2 cups).
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Combine the oat flour with the remaining whole oats, butter and maple syrup in a bowl and mix with your hands until crumbly.
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Cover the fruit with the crumble topping and bake for 25 minutes. Allow to cool a few minutes before serving.
Video
Notes
Substitutions & Variations: Options are listed in the post above.
To Store: Keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
To Freeze: Freeze baked or unbaked for up to three months in an airtight container. Thaw overnight before reheating.
Tip 1: Serve with vegan cashew cream or ice cream for a special touch.
Tip 2: Try other fruit combinations like raspberries, peaches or cherries to vary the flavour.
Tip 3: Consider making a double batch—one to enjoy now and one to freeze for later.
Nutrition
I also included this recipe in collections such as gluten-free and vegan dessert roundups for readers looking for similar recipes and inspiration.