Apple Blackberry Oat Crumble

This post has been a while in the making. It has been a busy fall thus far. I wanted to share a recipe using the last blackberries of the season and now that I am finally getting around to finishing this post I may be too late. There were still blackberries at the farmers market on Saturday so I hope you can find some or perhaps you were clever and put some away in the freezer for the dark days of winter.

Crisp or crumble is the perfect fall dessert. So simple, so tasty. Nothing quite like the smell of apples, oats and cinnamon filling the house with their sweet aroma. Crumble is the perfect dessert to put in the oven with the Sunday roast or whatever else may be slow cooking away on these cool fall days.

The inspiration for this recipe came when I was in Victoria for Thanksgiving. It was a perfect weekend with friends, family, warm sunshine, picnics in the garden and lots of delicious food. We harvested apples and berries from my parents garden. We cooked, we ate and we enjoyed the tale end of a magical Indian summer. So much to be grateful for.

I made an apple blackberry crumble using apples and blackberries picked from the garden. Nothing better.

With so many varieties of apples out there, feel free to use your favourites. I like a combination of a firm apple and one that gets soft and saucy. I asked the apple guys at my local farmers market which apples they would use for a crumble and they recommended mainly Gravenstein with a Bramley’s Seedling thrown in. About a 3 to 1 ratio. I must say it made for a very delicious crumble.

With thousands of apple varieties out there, experiment until you find the combination you love best. That is the joy of cooking.

Fall is my favourite time for cooking. I love the variety of food that is around, the apples, the squashes, all the roots. I love the slow cooking, the beautiful smells that fill the house, the hours spent in the kitchen. On these cool fall days I hope you find yourself cozy in the kitchen and sharing the bounty of the season with loved ones.

Happy fall and happy cooking!

Apple Blackberry Oat Crumble

Author: Lindsey Bell

Prep time:  20 mins

Cook time:  45 mins

Total time:  1 hour 5 mins

Serves: 6-8

This recipe is very versatile. Feel free to play around with the type of flour in the topping, wheat or spelt flours would work well too if that is what you have on hand. I happen to love the combination of the oat flour with the apples and cinnamon. If you don’t have fresh blackberries, frozen ones will work well or if you don’t have any blackberries add another apple.


Crumble Topping

  • ¾ cup oat flour
  • 1 cup rolled oats
  • ½ cup unrefined cane sugar or brown sugar
  • pinch of salt
  • ½ tsp cinnamon
  • ¼ cup + 2 tbsp (85g) unsalted butter, melted

Fruit Filling

  • 4 large apples, cored and chopped into bite sized pieces
  • 1 heaping cup blackberries (fresh or frozen)
  • ¼ – ⅓ cup unrefined cane sugar or brown sugar (depending on sweetness of apples)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp cornstarch


  1. Position the rack in the middle of the oven and preheat to 350F. Butter a 9 x 11 baking dish. Set aside.
  2. Melt the butter over low heat in a small saucepan. Remove from heat and set aside.
  3. In a medium sized bowl, mix the flour, oats, sugar, salt and cinnamon. Add the melted butter and mix with a fork until it forms a crumbly mixture.
  4. In a separate bowl, mix the prepared apples, sugar, cinnamon, nutmeg, and cornstarch.
  5. Transfer the fruit filling to the prepared pan. Scatter the blackberries over the apple mixture. Sprinkle with the crumble topping. Bake for 40 – 45 minutes, until the topping is golden and the filling bubbles up through the topping.
  6. Cool for 15 – 20 minutes before serving. It is lovely with ice cream or maple sweetened yogurt.
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About Lindsey Bell

I like cooking and baking but often loose my recipes or they get covered in stuff meaning they are unreadable. This way I can keep track of them without constantly loosing them and can be quick and easy to find when I am at work too. Feel free to pinch and share any recipes you wish.

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