Blackberry and apple crisp is a simple, and delicious way to say hello to autumn! It’s a hearty, comforting dessert for cooler weather.
This post first appeared on September 10, 2014, and was last updated September 26, 2020.
Summer has faded, with fall sneaking in quickly. Who else is ready for cozy sweaters, apple picking, and comfort food? When chillier days arrive we are more than ready to turn our ovens on, getting back to simple, hearty dishes. And when we’re craving something sweet and easy to make? Crisps are the answer! They’re a great way to use up of any leftover fruit kicking around the fridge.
Blackberry and apple crisp is a beautiful, rustic dessert, and vegan-friendly to boot! A blend of late summer blackberries, and early autumn apples, it’s a match made in seasonal fruit heaven.
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Ingredients
For The Fruit Filling
- Apples
- Blackberries (fresh or frozen)
- Maple syrup
- Lemon juice
- Cornstarch
- Cinnamon
For The Topping
- Almond meal
- Brown sugar
- Large flake oats
- Salt
- Solid coconut oil
Method
Preheat the oven and lightly grease a square or oval baking dish with coconut oil.
Peel and cut the apples into bite-sized pieces.
Add the maple syrup, cinnamon, and lemon juice to the apples. Stir to combine.
Add the blackberries and cornstarch to the apple mixture. Stir everything together and pour the fruit mixture into the prepared baking dish.
In another bowl, mix together the almond meal, brown sugar, oats, and salt.
Add the solid coconut oil to the bowl. Use your fingertips to rub the coconut oil into the oat mixture until the mixture is coarse and sandy, and the coconut oil is well distributed.
Sprinkle the oat topping evenly over the fruit in the pan.
Bake the blackberry and apple crisp for 40 to 45 minutes, or until the top is golden and the fruit is bubbling.
Cool the crisp for 10 to 15 minutes on a wire rack before serving warm topped with ice cream, whipped cream, or plain.
Tips & Notes
We recommend using apples that hold their structure during baking. No one wants mushy crisp! Jonagold, Honeycrisp, Cortland, and SweeTango are all great.
You can pulse the topping a few times in a food processor if you don’t want to mix by hand.
We wait to add the berries so as not to squish them, however, as they’re being baked anyway, feel free to add them to the bowl with the apples before stirring everything together.
Substitutions
You can use dairy or non-dairy butter rather than coconut oil if you prefer.
Make this recipe any time of year with fresh or frozen blackberries, or any other berries you like. Raspberries are especially delicious and frozen raspberries work well.
Substitute the maple syrup for ¼ to ½ cup (50 to 100 g) of brown sugar if you want.
If gluten isn’t a concern you can use all-purpose flour in place of the cornstarch in the fruit filling and the almond meal in the topping.
Homemade chai-spice or homemade pumpkin spice are great alternatives to cinnamon.
More Autumn Apple Recipes!
Apple Cheddar Loaf With Cinnamon
Spicy Apple Galette With Coffee Glaze
Recipe
Blackberry And Apple Crisp
This blackberry and apple crisp is a simple, and delicious way to say hello to autumn! A hearty, comforting dessert for cooler weather.
Ingredients
For The Fruit
- 2 cups peeled, diced apples (300 g)
- 2 cups (300 g) blackberries
- ¼ cup maple syrup
- 2 teaspoons lemon juice
- ¼ cup (30 g) cornstarch
- 1 teaspoon cinnamon
For The Topping
- ½ cup (50 g) almond meal
- ½ cup (100 g) brown sugar
- ½ cup (45 g) large flake oats
- Pinch of salt
- ½ cup (113 g) solid coconut oil
Instructions
- Preheat the oven to 350°F (180ºC). Lightly grease an 8-inch (20-cm) square baking dish with coconut oil.
- Peel and slice the apples into bite-sized pieces. Add the maple syrup, cinnamon, and lemon juice to the apples in a bowl. Stir to combine.
- Add the blackberries and cornstarch to the apple mixture. Stir everything together and pour the fruit mixture into the prepared baking dish.
- In another bowl, mix together the almond meal, brown sugar, oats, and salt.
- Add the solid coconut oil to the bowl. Use your fingertips to rub the coconut oil into the oat mixture until the mixture is coarse and sandy, and the coconut oil is well distributed.
- Sprinkle the oat topping evenly over the fruit in the pan. Sprinkle the oat topping evenly over the fruit in the pan. Bake the blackberry and apple crisp for 40 to 45 minutes, or until the top is golden and the fruit is bubbling. Cool the crisp for 10 to 15 minutes on a wire rack before serving warm topped with ice cream, whipped cream, or plain.
Notes
We recommend using apples that hold their structure during baking. No one wants mushy crisp! Jonagold, Honeycrisp, Cortland, and SweeTango are all great.
You can pulse the topping a few times in a food processor if you don't want to mix by hand.
We wait to add the berries so as not to squish them, however, as they're being baked anyway, feel free to add them to the bowl with the apples before stirring everything together.
SUBSTITUTIONS
You can use dairy or non-dairy butter rather than coconut oil if you prefer.
Make this recipe any time of year with fresh or frozen blackberries, or any other berries you like. Raspberries are especially delicious and frozen raspberries work well.
Substitute the maple syrup for ¼ to ½ cup (50 to 100 g) of brown sugar if you want.
If gluten isn't a concern you can use all-purpose flour in place of the cornstarch in the fruit filling and the almond meal in the topping.
Homemade chai-spice or homemade pumpkin spice are great alternatives to cinnamon.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 0g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
Greer says
Love your pic of the apple blackberry crumble. It looks so good. Wish to try out soon. Can’t wait !
Sini | My Blue&White Kitchen says
A bowl of comfort. Love the recipe and your gorgeous pics, especially the second one.
Ashley Colbourne says
Thanks Sini!