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 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.
Gluten-Free Apple Crumble Topping
Pecans: I use a crushed pecan and almond flour mixture for the topping. This gives the gluten-free apple crumble a crunchy, delicious topping without using rolled oats.
Coconut oil: I use this instead of melted butter to make this a vegan apple crumble.
Recipe Step by Step
- 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 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.
Tips & Tricks
Leftovers: Store leftover vegan apple crumble (completely cooled) in an airtight container for up to 4 days in the refrigerator.
Frozen Blackberries: You can use frozen blackberries, but thaw and drain them first. This method will keep your gluten-free apple crumble from getting too watery.
Serving: Serve this vegan & gluten-free apple crumble with vegan vanilla ice cream, coconut whipped cream, or on its own.
Recipe FAQs
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.
Yes! This apple crumble can be frozen for up to 3 months.
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!
You’ll Love These Vegan & Gluten-Free Dessert Recipes…
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Blackberry and Apple Crumble
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.
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