I’m so glad you’re here, because today we’re baking one of the easiest coziest, moodiest, most nostalgic desserts ever: apple blackberry crumble. This is the kind of dessert that fills the whole house, city apartment, and cabin kitchen alike with the sweet, intoxicating aroma of cinnamon, butter, and bubbling fruit. It’s rustic, warm, and the kind of comforting dish you crave after a long DIY day… or anytime you want something comforting.
I make this crumble year-round, but it hits different at the cabin. Right outside the redwood deck, I’ve got a small orchard with Gravenstein apple trees, and if you’ve never baked with Gravensteins, buckle up, they’re absolute magic. Gravs are naturally sweet-tart, beautifully aromatic, and soft enough to break down into jammy perfection, yet sturdy enough to hold shape. That balance makes them one of the best apples on earth for baking. Seriously.
When I pick them fresh from the tree and toss them with juicy blackberries, the crumble bubbles into a deep ruby filling with a golden buttery topping that makes the whole cabin smell like heaven. I don’t even peel the apples. It could not be easier.
But don’t worry, if you don’t have Gravensteins (I know I’m spoiled), you can use almost any apple, and this crumble will still be absolutely irresistible. If you are more in the mood for cake, consider my lemon poppyseed cake recipe or my no bake blueberry cheesecake. Both are great for a sweet tooth!
If you love cozy, nostalgic desserts that come together effortlessly, this one’s for you.
Table of Contents
Why You’ll Love This Apple Blackberry Crumble
- Perfect balance of tart blackberries + sweet apples using both keeps the flavor bright and never too sweet. Just the way I like it!
- One of the easiest desserts ever, no mixer, no fuss, toss, top, and bake.
- Crispy, buttery, bakery-style topping, cold butter, and a light mix give you that signature crunch. It’s so easy and, honestly, better than pie – IMHO.
- Make-ahead + freezer-friendly: assemble in advance and bake when you’re ready.
- Unreal with vanilla ice cream, the warm, jammy fruit melts into a dreamy, cravable sauce.
- Elevated with Gravenstein apples, prized for their tart-sweet flavor, but any baking apple works.
Shopping List at a Glance
- Apples (Gravenstein if you can, but any will do)
- Blackberries (fresh or frozen)
- Brown sugar
- Lemon
- Cinnamon
- Vanilla
- Flour
- Butter
- Rolled oats (optional but ideal)
- Salt
- Screenshot this for the store.
Key Ingredients
- Gravenstein Apples (or tart–sweet mix) They hold their shape and stay juicy. If you can’t find them, use Honeycrisp + Pink Lady for the same balanced flavor. Slice evenly so everything bakes at the same rate. No need to peel.
- Fresh Blackberries Their tartness cuts the sweetness and creates that gorgeous jammy swirl. Using frozen? Don’t thaw and add a touch more flour to prevent sogginess.
- Rolled Oats The secret to that crunchy, bakery-style crumble top. Skip quick oats; only rolled oats keep the texture crisp.
- Cold Unsalted Butter Cold cubes create golden, craggy clusters. Chill again after cubing so the butter stays firm and crisps up beautifully.
- Brown Sugar adds caramel warmth without overpowering the fruit. Light brown keeps it balanced; dark brown gives a deeper, cozier flavor.
- Cinnamon + Vanilla Warm, aromatic, and essential for that cozy crumble vibe. Add lemon zest with the spices to brighten everything up.
A complete list of ingredients with amounts and substitutions are in the recipe card below.
Variations and Substitutions
- Pecan Crumble: add chopped pecans to the topping
- Ginger Spice: add fresh ginger or ground ginger to the fruit
- Blueberry Twist: replace some blackberries with blueberries
- Gluten-Free: use a 1:1 GF flour + GF oats
- Low Sugar: reduce brown sugar in the filling by ¼ cup
Why Gravenstein Apples Are The Best
I use fresh Gravenstein apples from my cabin orchard. Here’s how long it takes to grow an apple tree, in case you are curious like I was. They’re a dream for this crumble. They’re:
- naturally sweet with tart edges
- incredibly aromatic
- juicy without watering down the filling
- soft enough to melt into the fruit
- firm enough to hold shape around the blackberries
This combo gives you the most luxurious, jammy, multi-dimensional crumble filling.
But You Can Use Almost Any Apple
Don’t worry if you don’t have Gravensteins. These are great too:
- Honeycrisp
- Pink Lady
- Granny Smith
- Fuji
- Braeburn
How to Make Apple Blackberry Crumble
Step 1: Preheat your oven to 350°F.
Grease a deep pie dish or a 9×9 baking dish.
Step 2: Mix the Fruit in a large bowl, combine: sliced apples, blackberries, brown sugar, lemon zest, lemon juice, cinnamon, vanilla, flour
Step 3: Make the Crumble: In another bowl, whisk together: flour, oats, brown sugar, salt, and cinnamon. Add cold cubed butter and pinch with your fingertips until you get a chunky, crumbly texture with pea-sized bits.
Step 4: Assemble. Pour the fruit mixture into the baking dish. Scatter the crumble topping all over the fruit for thick, even coverage.
Step 5: Bake 45–55 minutes, or until the crumble topping is golden, the filling is bubbling up the sides, and the house smells like cozy heaven
Step 6: Cool + Serve: Let cool 10–15 minutes to allow the juices to thicken.
Serve with vanilla ice cream, whipped cream, or crème fraîche.
Tip
Always bake until bubbling. This ensures the flour has properly thickened the filling. Then add a pinch of salt. Just a tiny bit of crumble makes all the flavors pop. Don’t overmix the topping. Chunky pieces make for the best texture.
Storage
- Refrigerate: 3–4 days
- Reheat: 350°F for 10 minutes
- Freeze (unbaked): up to 2 months
- Freeze (baked): 1 month
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Pin It NowApple Blackberry Crumble FAQ
Yes! Add them straight from the freezer.
Absolutely. Assemble it, refrigerate up to 24 hours, then bake.
Some apples release more juice. Add 1 extra tbsp flour next time.
No — but they add texture and help the topping crisp.
Final Thoughts
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This apple blackberry crumble is everything I love in a cozy dessert: simple, rustic, and bursting with sweet-tart, jammy fruit. It has that same effortless magic as my Lemon Curd Cake and pairs perfectly with a chilled Limoncello Cocktail if you want to elevate the moment.
And if you’re craving something savory or just want another cabin-favorite bake, try my Chopped Italian Sandwich or the bright, fragrant Lemongrass Cookies next. For something light the day after, the Pea Shoots with Goat Cheese salad is always a win.
Make it once, and you’ll come back to it again and again. Enjoy, friend!
Delicious Desserts
Easy Apple Blackberry Crumble Recipe
Ingredients
Fruit Layer
- 4 count Large apples, peeled + sliced (Gravenstein preferred!)
- 2 cups Blackberries
- 1/2 cup Brown sugar
- 1 tbsp Lemon juice
- 1 tsp Lemon zest
- 1 tsp Cinnamon
- 1 tsp Vanilla extract
- 12 tbsp All-purpose flour
Crumble Layer
- 1 cup All-purpose flour
- 1/2 cup Rolled oats
- 1/2 cup Brown sugar
- 1/2 tsp Fine sea salt
- 1/2 tap cinnamon
- 1/2 cup Unsalted butter, cold and cubed
Instructions
- Preheat the Oven to 350°F. Grease a deep pie dish or a 9×9 baking dish.
- Mix the Fruit in a large bowl, combine: sliced apples, blackberries, brown sugar, lemon zest, lemon juice, cinnamon, vanilla, flour
- Make the Crumble: In another bowl, whisk together: flour, oats, brown sugar, salt, and cinnamon.Add cold cubed butter and pinch with your fingertips until you get a chunky, crumbly texture with pea-sized bits.
- Assemble. Pour the fruit mixture into the baking dish. Scatter the crumble topping all over the fruit for thick, even coverage.
- Bake 45–55 minutes, or until the crumble topping is golden, the filling is bubbling up the sides, and the house smells like cozy heaven
- Cool + Serve: Let cool 10–15 minutes to allow the juices to thicken. Serve with vanilla ice cream, whipped cream, or crème fraîche.
Notes
- Always Bake Until Bubbling – This ensures the flour has thickened the filling properly.
- Add a Pinch of Salt – Just a tiny bit in the crumble makes all flavors pop.
- Don’t Overmix the Topping – Chunky pieces = the best texture.
- Use a Mix of Apples If Not Using Gravs – Sweet + tart = layered, complex flavor.
- Go Deep Dish – Blackberries release a lot of juice; a deeper dish prevents spillover.
- Serve Warm – Warm crumble + cold ice cream = perfection.
- Fresh vs. Frozen Blackberries Frozen berries work perfectly. Don’t thaw, and add straight from the freezer.
- Oats = Texture Magic – They help the topping crisp beautifully.
- Cold Butter Only –Cold butter = the crumbly, chunky, irresistible topping you want.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, you can use Frozen Blackberries if they aren’t in season or available in your area. Don’t thaw, and add straight from the freezer.