Easy Apple Blackberry Crumble Recipe

Cozy up with my apple blackberry crumble; tart berries, sweet apples, and a buttery oat topping that’s unbelievably easy. We’ve been making it all fall and winter with fresh Gravenstein apples from our cabin apple trees, and the best part? You don’t even have to peel a thing. Just bake, scoop, and add ice cream. Full Recipe HERE

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, creating 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.

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, and 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.