This apple blackberry crumble combines two of my favorite fruits to make an easy and delicious dessert for any occasion. It's a wonderful use of your fall apples as the texture of the apple chunks contrasts perfectly with your fresh or frozen blackberries. This is a great St. Patrick's Day treat, as the apple blackberry crumble is a popular dessert in Ireland!
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Instructions
Prep & Make The Fruit Filling
Preheat your oven to 375°F (190°C/Gas Mark 5) and butter or grease your eight individual ramekins, a 2-quart baking dish, or a 9 x 13 baking pan. *The filling should cover the bottom of the flat baking dish adequately but not be deeper than approx 1 ½ inches.
In a large bowl, combine the chopped 8 medium apples with enough 1 large lemon juice to coat the sliced and cut apples (to prevent browning and add flavor). Add the 1 large lemon zest and 2 tablespoon sugar, stir to coat thoroughly. Then add the 2 cups blackberries and stir them in gently.
Portion the filling out into your prepared ramekins or baking dish.
Make The Crumble Topping
To make the crumble topping, combine the 1 cup almond flour, ½ cup quick oats, and ½ cup light brown sugar in a medium bowl. Add the melted ¾ cup butter and coat the dry mixture using a fork. Break up any chunks and stir until you have a good, crumbly appearance.
Bake & Serve
Use the fork to help spread the crumble topping over the fruit filling in your individual ramekin portions or baking dish. Transfer to the middle rack of your preheated oven and bake at 375° F (190°C/Gas Mark 5) for approximately 40-45 minutes, or until bubbly and golden.
Remove from the oven and allow to cool for 10-15 minutes before serving.
Notes
Tips:
If you want to use a semi-tart variety of apples with a firm texture, you should choose either Granny Smith, Braeburn, or Jonagold.
Depending on your chosen apple variety and how perfectly ripe and plump your blackberries are, you may choose to omit any additional sugar. This is my preference for the fruit filling for this recipe, with a sweet variety of apples.
This option also helps to avoid the issue of having a filling that gets too soggy. Sugar combines with your fresh fruit and draws moisture out, so using an apple variety that is sweet enough on its own is a best practice to prevent runny fillings.
Storing:
Store any unused apple blackberry crumble in an airtight container in the refrigerator for up to 4 days. Note that your crispy crumble topping may suffer soggy results when refrigerated.
Reheat portions by placing the desired portion in an oven-safe dish and warm at 350°F (175°C/Gas Mark 4) until heated through. This method can bring the crispness back to your crumble topping in the first few days of being refrigerated! For quick reheating, microwave in 30-second increments until warmed to your desired temperature.