Blackberry And Apple Crumble
An easy blackberry apple crumble recipe made with fresh blackberries, sweet-tart apples, and a buttery crumble topping. This fruit dessert is gluten-free, dairy-free, nut-free, and vegan. All substitutions & variations can be found in the notes section below.
Ingredients
- 5 medium apples of choice about 5.5 - 6 cups
- 1 ½ heaping cups blackberries fresh or frozen
- 2 tablespoons brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Oat Crumble Topping
- ⅔ cup old fashioned rolled oats
- ⅔ cup brown rice flour
- ⅓ cup packed brown sugar see notes
- 6 tablespoons cold butter vegan or regular
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- Prepare the fruit filling. Peel, core, and cut the apple into thin slices (roughly ¼-inch thick). Add the sliced apples to a large bowl along with the blackberries, 2 tablespoons brown sugar, ground cinnamon, lemon juice, and cornstarch.
- Transfer the apple mixture to your baking dish or skillet and spread it into a somewhat even layer.
- In a medium bowl, prepare the dry ingredients. Combine flour, rolled oats, brown sugar, and salt. Add the cold butter, pressing it through the mixture with your hands until you have a crumbly texture.
- Spoon the oat crumble topping over the filling and bake uncovered for 45 minutes. Allow it to cool down for a few minutes. Serve with a scoop of vanilla ice cream if desired.
Notes
If using tart apples such as granny smith, bump up the brown sugar in the topping from 1/3 cup to 1/2 cup. With sweeter apples such as gala, fuji, etc, I find that 1/2 cup makes it too sweet.
See the blog post for storing and freezing instructions.