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Apple and Blackberry Crumble (Gluten Free)

Juicy blackberries and crisp apples are topped with a sweet crumble of oats and almond flour for this Apple and Blackberry Crumble. This delicious dessert is simple to make but always impressive.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 334 kcal
Course: Dessert
Cuisine: North American

Ingredients

Crumble Topping
  • 1 cup rolled oats gluten free
  • ½ cup almond flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup butter melted
Filling
  • 6 apples cored and sliced
  • 2 cups blackberries
  • 1 lemon juiced
  • 2 tablespoon sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350° Grease an 8" (2 quart) baking dish
  2. In a mixing bowl, whisk together the oats, almond flour, brown sugar, cinnamon and salt to combine.
  3. Add the melted butter to the oat mixture and mix well. Set aside.
  4. Squeeze the lemon juice into a large bowl.
  5. Core and slice apples, adding the slices to the lemon juice and tossing as you go.
  6. Stir in the sugar
  7. Add the blackberries to the apple mixture and gently stir to combine
  8. Spread the fruit mixture evenly into the prepared baking dish
  9. Spread the crumple mixture evenly over the fruit, covering it.
  10. Bake in the center of the oven 50-60 minutes, until golden and bubbly
  11. Allow to cool for 10 minutes before serving.

Notes

  • Put the lemon juice into the mixing bowl while you're slicing the apples. As you slice them, add the slices to the lemon juice and toss to coat. This will prevent the apple slices from turning brown. I love this apple slicer, corer and divider. Its a simple, inexpensive tool that makes short work of a tedious task. And it's also great for making potato or sweet potato wedges.
  • You can make this fruit crisp without oats. Just replace the amount of oats with more almond flour or use all purpose flour.
  • Easily double the recipe. Just adjust the amount of servings at the top of the recipe card. The ingredient quantities will change accordingly. You will need to add cooking time (start with ten minutes).
  • The fruit filling can bubble over during baking. Place the baking dish on a sheet pan to catch any drips.
  • If the topping starts to brown too quickly during baking, cover it with foil until the last 5-10 minutes in the oven.
  • Serve this dessert warm or at room temperature. Just allow it to cool a little (10 minutes) before enjoying. This will allow the filling to set so that it isn't too runny.
  • Storage: store leftover crumble in an airtight container in the fridge for up to 3 days.
  • To make the blackberry apple crumble ahead, assemble it, cover in plastic wrap and store it in the fridge until you're ready to bake it.
  • You can freeze apple and blackberry crumble either before or after baking. If freezing before baking, you might want to use a disposable baking pan. Wrap it well in plastic wrap and then foil. To freeze after baking, allow the crumble to cool completely. Transfer to a freezer safe container. Freeze for up to 3 months.
  • Any kind of fruit or berries can be used instead of apple and blackberry. The beauty of fruit crisps is taking advantage of in-season fruit. So just use your favorite fruits and your imagination. Try peach and blueberry crumble, strawberry and rhubarb crumble, or how about pear and cranberry? And you can make this recipe any time of year using frozen fruit.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.5g Cholesterol 31mg (10%) Sodium 170mg (7%) Potassium 282mg (8%) Fiber 7g (28%) Sugar 33g (66%) Vitamin A 509IU (10%) Vitamin C 21mg (23%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.5g 25%
Cholesterol 31mg 10%
Sodium 170mg 7%
Potassium 282mg 6%
Fiber 7g 28%
Sugar 33g 66%
Vitamin A 509IU 10%
Vitamin C 21mg 23%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.