Apple and Blackberry Crisp (Crumble) with Oat Topping

Quick Summary: A fruit crisp combining tart apples and sweet blackberries under a buttery oat topping. Includes tips for choosing the right apples, preventing soggy filling, and getting the perfect crisp topping ratio. Prep: 30 min | Cook: 35 min | Serves: 8

Jump to: RECIPE | Crisp vs Crumble | The Topping | The Filling | Step by Step Directions | More Blackberry Recipes | FAQ

Growing up in Oregon, blackberries were abundant, and at times they actually became an annoyance. Once I moved to Minnesota and started our little farm however, they became a food memory that I sorely missed.

Although I can’t grow the same prolific crop of blackberries, I am happy to say I now have a thriving (but small) blackberry patch at HeathGlen Farm. Whether it is the variety (Black Satin) or climate change, I can’t say, but I am thrilled that I can make blackberry crisps again.

This crisp is the ultimate fall dessert: tart apples, sweet blackberries, a touch of orange, all under a buttery oat topping. It also happens to be easy to make and comes together in about an hour.

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Crumbles vs Crisps

In many regions a crumble is synonymous with a crisp. But like most things in life there are nuanced opinions on the difference. Generally speaking, a crumble and a crisp both refer to a baked fruit dessert with a layer of topping (sometimes referred to as a streusel crumb topping).

Technically speaking here are the differences:

• Crisp: Topping includes oats, creating a chewy-crunchy texture.
• Crumble: Topping is just flour, butter, and sugar (no oats). The name originated in England.

Both toppings can include nuts, and both are baked until the fruit bubbles and the top turns golden. This recipe uses oats, so it’s technically a crisp, though I use the terms interchangeably.

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Tips for the Best Topping

1) Get the Butter Right 

Butter is the most important ingredient to get right. If there is not enough butter the topping will be too dry and floury tasting. Too much butter will turn the topping soggy.

In addition to giving the topping a good texture, butter helps the browning process and ensures a “crispy” topping. It really is the magic ingredient in a crumble topping.

Most recipes call for the butter to be cold before it is added, and then call for it to be incorporated into a ”pea-sized” crumble.

I do struggle with this pea-size idea. I’ve tried using a grater to add the butter, using a pastry cutter, or just cutting it in with a small paring knife. In the end I use my hands to get it thoroughly mixed in and it works.

Substitutions or additions to the oat crisp or crumble topping might include chopped nuts, raisins or granola.

I’ve seen one recipe that included crushed shortbread cookies, which sounded like an addition to try someday.

If you end up with a topping that you feel is too dry, add a little more butter a little at a time. If you think it is too wet, add a little more flour. The amount of butter and flour in the recipe below was absolutely perfect for me, but cooks’ preferences do vary.

2) Add Texture to the Crumble

If the basic topping isn’t crunchy enough, add chopped nuts, seeds, or granola. Use rolled oats, not instant (which disintegrate) or steel-cut (which taste raw).

Tips for the Best Filling

1) Prevent Sogginess with the Right Apples

Choose the right apples: Granny Smith apples are high in pectin and low in sugar, so they hold their shape during baking.

Sweeter apples (McIntosh, Red Delicious) release more liquid and can make the filling watery. I use a combination: Granny Smith for structure, sweeter apples for sauciness.

There are many apples that are a nice in between choice. Honeycrisp apples also hold their shape but are sweeter than the Granny Smith.

The Cortland apple is another favorite that holds up well in the oven but is sweeter than the Granny Smith.

2) Use a Thickener: Flour or Cornstarch

Make sure you use a thickener like flour or corn starch to avoid a runny, watery filling. My preference is cornstarch but just follow whichever recipe you are using if you prefer flour.

One option with any fruit that tends to leak water, is to add a dusting of flour to the fruit after everything else has been mixed. The flour will cook in the oven and combined with the pectin, should be enough thickener to keep the crisp from being too watery.

3) Peel the Apples

This is not absolutely necessary but you will end up with a much silkier texture if the apples are peeled.

Because the blackberries have seeds and the topping is quite crunchy you don’t really want additional crunch from the apple peelings.

Some people also find the peels a bit stringy and don’t like how it will catch in their teeth.

4) Slice Apples Thinly

For a softer texture in apple crisp, slice the apples thinly. If you prefer a chunkier texture, cube the apples instead of slicing them.

5) Choose the Right Size of Baking Dish

If you’re anything like me you will want a bite of the crumble topping with each bite of fruit filling. If you use a dish that is too deep, you will get a lot of stewed fruit with a thin layer of crust on top.

A 9” x 9” baking dish is usually called for, as it is in the recipe below.

There is nothing better than a warm fruit crisp with a dollop of cold ice cream melting into the fruit. If you slice it too soon however, it is likely to be pretty runny. If it is too runny for your preference, then just let it cool more or put it in the refrigerator for a while. This will often help.

6) Let it cool before slicing

Slicing too soon results in runny filling. Let it cool or refrigerate briefly before serving.

How to Make Blackberry Apple Crumble (Step by Step)

Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.

Step 1: Mix all filling ingredients together and set aside to rest

Step 2: Mix together topping ingredients

Step 3: Crumble the topping over the filling and bake at 350 F for 35 – 40 minutes

How to Store and Reheat Your Crumble 

• Storage: Cover with plastic wrap and refrigerate up to 5 days.
• Reheating: Use the oven, not the microwave, for even warming. Bake at 350°F until heated through.
• Make-ahead topping: Store in a sealed bag in the refrigerator up to 24 hours, or freeze up to 3 months.

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How to Serve Blackberry Crisp

Of course there are many preferred ways to serve a fruit crumble or crisp. If I’m watching my diet, I’ll just serve it without a topping and be perfectly happy letting the fruit shine through.

Serving it warm with a scoop of vanilla ice cream can’t be beat. If you are more concerned about sugar than fat, then opt for a silky topping of vanilla infused whipped cream with soft peaks.

More Ways to Use Blackberries

Growing up in the West Coast, blackberries were a weed on our small farm. Now that I’m in Minnesota, I miss those weeds terribly!

Here are a couple other of my favorite ways to use blackberries:

Frequently Asked Questions

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