Description

This Apple Blackberry Crumble features a luscious fruit filling of tart Granny Smith and sweet Honeycrisp apples combined with fresh blackberries, all thickened with arrowroot powder and sweetened naturally with maple syrup and coconut sugar. Topped with a golden oatmeal cookie crumble made from almond and oat flours, oats, and a blend of coconut oil, maple syrup, and coconut sugar, this dessert balances textures beautifully. Baked to bubbling perfection, it’s delightful served warm with optional vanilla ice cream or coconut-based toppings.

Ingredients

Blackberry Apple Filling Ingredients:

2 lbs. Large Apples (peeled and thinly sliced into 1 inch long pieces approximately ¼ inch thick)
1 ½ Cup Fresh Blackberries
2 Tablespoons Arrowroot Powder (substitute cornstarch or tapioca flour if necessary)
½ Teaspoon Cinnamon
½ Teaspoon Salt
2 Tablespoons Maple Syrup
2 Tablespoons Coconut Sugar or Brown Sugar
1 Tablespoon Lemon Juice or Fresh Orange Juice
¼ Teaspoon Vanilla Extract (optional)

Streusel Topping Ingredients:

½ Cup Almond Flour
½ Cup Oat Flour
1 Cup Oats (quick oats recommended)
⅓ Cup Coconut Oil or Butter (softened)
¼ Cup Coconut Sugar or Brown Sugar
¼ Cup Maple Syrup
¼ Teaspoon Salt

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9 x 9-inch baking dish to prevent sticking and ensure easy cleanup.
Mix Fruit Filling: In a large bowl, combine peeled and thinly sliced apples, fresh blackberries, arrowroot powder, cinnamon, salt, maple syrup, coconut sugar, lemon or orange juice, and optional vanilla extract. Gently fold together until all fruit pieces are evenly coated with the mixture.
Transfer Filling: Spread the coated fruit mixture evenly in the prepared baking dish to form a uniform layer for even baking.
Prepare Streusel Topping: In a medium bowl, stir together almond flour, oat flour, oats, and salt. Add softened coconut oil, coconut sugar, and maple syrup, then mix until a soft, crumbly texture forms.
Assemble Crumble: Evenly sprinkle the streusel topping over the fruit filling, breaking it into small clumps to create the classic crumble topping texture.
Bake the Crumble: Place the baking dish in the oven and bake for 45 minutes, or until the fruit filling is bubbling around the edges and the topping turns lightly golden brown.
Rest Before Serving: Allow the crumble to rest for 10–15 minutes after baking to let the filling thicken and set slightly, making it easier to serve.
Serve: Enjoy warm, on its own or topped with vanilla ice cream, coconut whipped cream, or coconut caramel sauce for an extra indulgent treat.

Notes

Apples: Approximately 5 large or 6 medium apples equal 2 pounds. A mix of Granny Smith and Honeycrisp offers a balanced tart and sweet flavor profile.
Baking Dish: Use a 9 x 9-inch baking dish for optimal filling-to-topping ratio. Avoid smaller dishes like 8 x 8 inches to prevent overflow. Alternatives include a 7 x 11-inch or any similarly sized larger dish.
Blackberries: Fresh blackberries are preferred for best texture and flavor, but frozen can be used directly without thawing to limit excess moisture.
Serving Suggestions: Serve this crumble warm alone or with vanilla ice cream, coconut whipped cream, or coconut caramel sauce for added richness.
Storage: Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American