This Apple Blackberry Crumble is the perfect single-serving dessert made with fresh blackberries and apples, baked to perfection with a sweet crumble topping.
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
It’s officially September and to be honest I’m not that sad about it! There’s something about the subtle change in the air, the cooler morning and evenings, and the beginning of the harvest season that makes me happy. And of course, I’m enjoying extra time in the kitchen these days baking homemade bread, making soup with all the zucchini in our garden, and making this delicious Apple Blackberry Crumble!
My husband is a huge fan of blackberries and where we live blackberry season is in full swing. This Apple Blackberry Crumble is the perfect way to use fresh blackberries and I just know you’re going to love it as much as we do!
How to Make Apple Blackberry Crumble
If you want to take your homemade crumble to the next level, try my FIVE tips in your own kitchen:
- Be sure to add a bit of cornstarch to the filling!! It helps create a velvety smooth sauce as the fruit cooks and releases its juices and prevents the topping from getting soggy.
- Use at least some fruit that holds its shape while baking. Berries tend to completely fall apart when baked but apples usually hold their shape pretty well. If you’re wanting a fruit crumble that’s full of berries, add some apples along with them.
- Grease your pan generously! Nobody likes burnt-on fruit, so use a generous amount of butter, margarine, or any other dairy-free butter you’d like and grease that pan!
- Don’t forget the spices! Ground cinnamon, ground nutmeg, ground cloves, and even ground ginger are good choices and they can take a boring old fruit dessert to something spectacular!
- Use cold butter. Mixing cold butter into the other topping ingredients makes for a sweet, crispy topping that’s the perfect compliment to the juicy filling.
Looking for more delicious recipes like this? Try my Strawberry Rhubarb Crisp, this Slow Cooker Apple Crisp recipe, or our family’s favourite Homemade Blueberry Pie recipe!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I hope you love this crumble recipe as much as we do! Let me know in the comments below, what’s your favourite way to enjoy fresh blackberries? I’d love to know!
Kitchen products I recommend:
Check out some of my other favourites below!
- Healthy 2-Ingredient Slow Cooker Apple Butter
- Strawberry Rhubarb Skillet Cobbler
- Slow Cooker Apple Crisp (Crock Pot)
- Easy Classic Peach Pie
- Ginger Pear Crisp
- Classic Strawberry Pie
- Lemon Blueberry Oat Bread
Apple Blackberry Crumble
Equipment
- 4 Ramekins or Creme Brulee dishes
Ingredients
Filling ingredients:
- 3 cups apples cubed, skin on (about 4 apples)
- 1 1/2 cups fresh blackberries
- zest and juice of one lemon
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crumble topping ingredients:
- 2/3 cup all purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter cold, cut into cubes
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare 4 ramekins or creme brulee dishes by greasing them well with some butter. Place them on a baking sheet and set aside.
For the filling:
- In a large bowl combine the apples, blackberries, lemon juice and zest, sugar, cornstarch, cinnamon and nutmeg. Toss everything together gently.
- Scoop the filling into the 4 dishes, dividing the filling evenly between them.
For the crumble topping:
- In a separate bowl, combine the flour, sugar and cinnamon for the crumble topping with a fork or a whisk.
- Add the cubes of cold butter and use your hands to mix them into the flour mixture until the mixture resembles coarse crumbs (kind of like wet sand).
- Sprinkle the topping mixture over the filling in each of the dishes, dividing the topping evenly between the 4 dishes.
- Place the baking sheet with the 4 dishes in the oven and bake at 350 degrees for about 45 minutes or until the topping is golden brown and the filling is bubbly.
- Remove from the oven and let them cool for about 10-15 minutes before serving with a scoop of vanilla ice cream.
Joan Long(Smith) says
I was wondering if you can use blueberries instead of blackberries..
Chrissie says
Yes!