Apple and Blackberry Crumble is the perfect fall/autumn dessert (sometimes called an apple and blackberry crisp). Delicious seasonal apples and blackberries with warming spices and a crumble topping made with nuts, oats and spices. Fall is in the air, and will be in your kitchen when you make this recipe.

Fresh blackberries and apples showing through the crumble topping

When I’m developing a recipe, I usually have a written game plan. In this case I just bought the fruit at the farmers market and I had most of the other ingredients already. It just came together and as it came together, it came together very well.

Viewed from overhead with a spoon and apple peel

Blackberries remind me of growing up in England when we would be out in the countryside my dad would stop the car and we would pick wild blackberries from the side of the road.

If you’re wondering what apples to choose, pink lady, granny smith, fuji, gala, honey crisp (when in season) are all great baking apples. We are in apple season so there should be a nice variety to choose from.

Drizzling caramel over vanilla ice cream that is on top of apple and blackberry crumble

A while ago, I bought some apple extract that intrigued me and didn’t know what to do with it. That is when apple spiced caramel sauce (picture below) came about and it is so delicious to finish off this dessert. Are you drooling yet?

Serving Suggestion

Where this Apple and Blackberry Crumble is so very good on its own. I also love to topped it off with vanilla ice cream and homemade caramel sauce.

Yield: 6

Apple and Blackberry Crumble

Pouring caramel sauce over a scoop of vanilla ice cream on top of apple and blackberry crumble

Apple and blackberry crumble is so 'fall-like', from the seasonal fruit to the spices and it's all topped off with vanilla ice cream and homemade apple spiced caramel sauce.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


For the topping

  • 1 1/2 cups (150 grams) almonds
  • 1 1/2 cups (109 grams) pecans
  • 1/2 cup (45 grams) oats
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3 tablespoons unsalted butter, cut into cubes

For the filling

  • 6 tablespoons unsalted butter
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 pound (226 grams) apples, about 4 medium, peeled, cored and cut into cubes
  • 12 ounces (57 grams) fresh blackberries


  1. For the topping
  2. To a food processor add the almonds and pecans. Pulse a couple of time until broken up. Add the oats, brown sugar, cinnamon, nutmeg and butter.Pulse about 5 or 6 times until the butter is mixed in, but it is not too fine. Set aside.
  3. For the topping
  4. Preheat oven to 375°F/190°C..
  5. To a medium saucepan over medium heat add the butter and sugar. Cook until it starts to bubble and sugar starts to melt and caramelize. Mix in the cinnamon and salt. Stir in the apples and cook for 3 minutes. Add the blackberries and mix well. Cover and cook for 5 minutes.
  6. Turn off the heat and allow to sit for a few minutes.
  7. Divide the apples and blackberries into individual dishes. Don't use all the juice because it will bubble over, you can save the juice for drizzling when serving. * see note Sprinkle the crumb topping over each.
  8. Place the dishes onto a baking sheet and bake for 10 minutes until golden. Allow to slightly cool before serving.


* To prevent too much bubbling over, don't add juice above the level of the fruit.

Nutrition Information



Serving Size


Amount Per Serving Calories 161Total Fat 17gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 46mgSodium 91mgCarbohydrates 2gFiber 1gSugar 1gProtein 0g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.