Apple and Blackberry Crumble Recipe

Apple blackberry crumble in a scalloped pie dish.

4.50 from 2 votes

Apple and Blackberry Crumble Recipe

So, SO good! This apple and blackberry crumble is beyond delicious. Bubbling, sweet fruit, topped with a maple syrup-infused oat topping.

Prep Time15

Cook Time45

Total Time1

Course: Desserts

Cuisine: American

Keyword: Apple Crisp, Blackberry Crumble, Vegan Desserts

Servings: Servings

Calories: 234kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

3 large Honeycrisp apples peeled, cored and cut into ¾-inch pieces (about 4 ½ cups) (See Note 1 for alternatives.)
2 cups fresh or frozen blackberries
5 tablespoons pure maple syrup
2 ½ tablespoons lemon juice
2 tablespoons arrowroot powder (See Note 2 for substitutions.)
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg

The oat topping:

1 cup old-fashioned oats (See Note 3)
⅔ cup whole wheat pastry flour (See Note 4 for alternatives)
⅓ cup chopped raw pecans
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup pure maple syrup
3 tablespoons melted coconut oil

Instructions

Preheat the oven to 350 degrees F. Lightly coat a 10-inch pie dish with cooking spray. Set the oven rack in the center position.
Place the chopped apple and blackberries in a large mixing bowl. Add the maple syrup, lemon juice, arrowroot, cinnamon and nutmeg. Stir to combine.
Transfer the apple mixture to the prepared pie dish.
Evenly sprinkle the oat topping over the fruit.
Place the pie dish on a baking sheet. Bake until the juices are bubbling and the apple is tender when pierced with a fork, 35 to 45 minutes.
Check the topping partway through baking. If it is browning too much, loosely lay a piece of foil over the topping.
Let the crisp cool for 10 to 15 minutes. Serve with ice cream or frozen yogurt, if desired.

The oat topping:

In a medium-sized bowl, stir together the oats, flour, pecans, cinnamon, nutmeg and salt.
Add the melted coconut oil and maple syrup to the oat mixture. Stir until all of the oats and flour are moistened and form into clumps.

Notes

Note 1: Other crisp and sweet apple varietals that work well in this recipe are Gala, Cortland, Pink Lady, Ambrosia, Jazz, Jonagold and Braeburn. Some of these apples are smaller than Honeycrisps, so you will need more apples. Aim for about 4 ½ cups peeled, cored and chopped apples.

Note 2: Good substitutes for arrowroot powder are cornstarch and tapioca starch.

Note 3: Look for "gluten free" on the oats package if following a gluten-free diet.

Note 4: For a gluten-free option, try almond flour. Other non-gluten-free options are all-purpose flour, white whole wheat flour or a combination of all-purpose and whole wheat flours.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition