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This blackberry and apple crumble is simple and healthy without sacrificing any flavor! Use fresh or frozen blackberries, apples, and gluten-free and vegan swaps for an easy, tasty dessert. Perfect for holiday gatherings or a weeknight treat at any time of year.
What is a Blackberry Apple Crumble?
Blackberry and Apple Crumble is a delicious dessert that combines blackberries and apples with a crumbly topping. Fruit crumbles are popular in American cuisine, and this version is a twist on a classic apple crumble recipe!
Combining seasonal fruit and other simple ingredients, the result is a delightful dessert with a contrast of textures and flavors. The sweet and tangy fresh fruit filling pairs perfectly with the buttery and crunchy crumble topping.
Serve warm on its own or with a scoop of ice cream or a dollop of whipped cream!
What Makes This Recipe Great
I love recipes that can be prepped quickly, and the oven does the rest. Meanwhile, I get to enjoy the sweet aroma of delicious baked goods without having to do all the work! My newest recipe, Blackberry and Apple Crumble, is exactly that!
This gluten-free and vegan apple crumble has a jammy, sweet, and flavorful filling. It bakes beautifully and seems like it must have taken all day. It is topped with almond flour and pecan topping that gives it the perfect crunch, without any flour or butter.
Serve this healthy treat with vegan ice cream or dairy-free whipped cream. It’s perfect for holidays, family gatherings, or a kid-friendly, healthy weeknight dessert option!
Watch a Short Video of This Recipe
Ingredient Notes
Blackberry Apple Filling
- Almond Flour: This is an excellent gluten-free flour that is high in protein and low in carbs! I use it as a replacement for gluten-free all-purpose flour blends in many of my recipes.
- Blackberries: I used fresh blackberries, but you can also use frozen blackberries. Make sure to thaw and drain them first.
- Apples: I recommend using a sweeter, red apple variety like Pink Lady, Fuji, Honeycrisp, or Gala.
- Arrowroot: This is a gluten-free thickening agent. You can also use tapioca starch.
- Lemon Juice: Use freshly squeezed lemon juice. This adds brightness to the fruit, adds structure to the filling, and keeps the apple mixture from browning.
- Coconut Sugar
- Cinnamon
Gluten-Free Apple Crumble Topping
- Pecans: I use a crushed pecan and almond flour mixture for the topping. This gives the crumble a crunchy, delicious topping without using rolled oats. If you prefer a crunchy oat crumble topping, feel free to add gluten-free rolled oats to this crumble mixture.
- Coconut oil: I use this instead of melted butter to make this recipe vegan.If preferred, you can use unsalted butter as a substitute.
Recipe Step by Step
- Add the filling ingredients in a large mixing bowl: chopped apples, blackberries, almond flour, coconut sugar, cinnamon, arrowroot, and lemon juice, and mix well to combine.
- Transfer to a 9×9 baking dish and spread into an even layer.
- Add the dry ingredients: almond flour, pecans, coconut sugar, cinnamon, and sea salt in another large bowl, and combine. Add the coconut oil, and stir.
- Spoon the crumble topping evenly across the filling mixture.
- In your preheated oven, bake for 35-45 minutes. When it’s done, the filling will be tender and bubbly, and the topping will be crisp and golden brown.
- Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with coconut whipped cream or vegan vanilla ice cream, if desired.
Expert Tips
- Frozen Blackberries: You can use frozen blackberries instead of fresh berries, but thaw and drain them first. This method will keep your gluten-free apple crumble from getting too watery.
- Sweetener: I used coconut sugar for this recipe. If desired, you can swap this for light brown sugar, or even maple syrup.
Serving Tips
- Serve this blackberry apple crumble with a scoop of vanilla ice cream, coconut whipped cream, or on its own.
Storage Tips
- Store leftover crumble (completely cooled) in an airtight container for up to 4 days in the refrigerator.
- To freeze, let the crumble cool completely at room temperature. Store in a freezer-safe container for up to 3 months.
Recipe FAQs
How do you keep the crumble topping from getting soggy?
Be sure to use the correct pan size. This recipe uses a 9×9 baking dish, which is the perfect size for the crumble to bind together properly. For the topping, using pecans with almond flour gives it an added crunch.
Can you freeze this recipe?
Yes! This apple crumble can be frozen for up to 3 months.
What is the difference between apple crisp and this vegan apple crumble?
Typically, an apple crisp calls for oats or nuts for the topping. A crumble topping only calls for flour, sugar, and butter. This vegan apple crisp/crumble is sort of a mix between the two!
More Easy Dessert Recipes
Gluten-Free Cinnamon Roll in a Mug
Peanut Butter Pumpkin Bars
Banana Upside Down Cake
No Bake Lemon Cheesecake Bars
Easy Orange Upside Down Cake
3-Ingredient Chocolate Almond Clusters
Easy Blackberry and Apple Crumble Recipe (Vegan)
This gluten-free & vegan crumble is simple and healthy without sacrificing any flavor! Use fresh or frozen blackberries, apples, and gluten-free and vegan swaps for an easy, tasty dessert. Perfect for holiday gatherings or a weeknight treat at any time of year.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 8 servings
Calories: 319kcal
Ingredients
For the blackberry apple filling
- 2½ cups thinly sliced apples peeled and cored
- 2½ cups blackberries fresh or frozen
- 2 tbsp lemon juice
- 1/4 cup coconut sugar
- 3 tbsp arrowroot starch or tapioca starch
- 1/2 tsp cinnamon
For the crumble toppings
- 1 cup blanched almond flour
- 1 cup chopped pecans
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut oil softened or melted
Instructions
Preheat oven to 375 degrees F.
In a large mixing bowl, add all ingredients for the filling and mix well to combine. Transfer to a 9×9 baking dish and spread into an even layer.
Add almond flour, pecans, coconut sugar, cinnamon, and sea salt in another bowl, and combine. Add coconut oil, and stir.
Spoon the crumble topping evenly across the filling mixture.
Bake for 35-45 minutes until the filling is tender and bubbly, and the topping is crisp and browned.
Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with whipped cream or ice cream, if desired.
Nutrition Facts
Easy Blackberry and Apple Crumble Recipe (Vegan)
Amount Per Serving (1 serving – makes 8)
Calories 319Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 96mg4%
Potassium 176mg5%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 15g17%
Protein 5g10%
Vitamin A 126IU3%
Vitamin C 13mg16%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
Expert Tips
- Frozen Blackberries: You can use frozen blackberries instead of fresh berries, but thaw and drain them first. This method will keep your gluten-free apple crumble from getting too watery.
- Sweetener: I used coconut sugar for this recipe. If desired, you can swap this for light brown sugar, or even maple syrup.
Serving Tips
- Serve this blackberry apple crumble with a scoop of vanilla ice cream, coconut whipped cream, or on its own.
Storage Tips
- Store leftover crumble (completely cooled) in an airtight container for up to 4 days in the refrigerator.
- To freeze, let the crumble cool completely at room temperature. Store in a freezer-safe container for up to 3 months.
