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Why You’ll Love This Gluten-Free Blackberry Crumble
Fruit crumbles are one of my favorite desserts because they’re so simple to throw together, and the oven does most of the work. Whether I’m making this blackberry and apple crumble recipe or my cherry crumble, I love how the fruit becomes bubbly and jammy while the topping turns golden and crisp. The whole kitchen smells incredible, and it tastes like you spent far more time on dessert than you actually did.
If you’ve been looking for an apple blackberry crumble that’s a little lighter without sacrificing texture or flavor, this is it. I love serving it warm with a scoop of vanilla ice cream or dairy-free whipped cream, and it’s just as welcome on a holiday table as it is after a weeknight dinner. If you’re as obsessed with fruit desserts as I am, you’ll also love my healthy apple cranberry crisp and easy peach crisp.
Ingredients You’ll Need
For the Blackberry Apple Filling
- Apples: I recommend a sweeter apple like Honeycrisp, Fuji, Gala, or Pink Lady. They balance the tart blackberries wonderfully and soften without turning mushy. If you have extra apples to use up afterward, my apple crumb pie is another favorite.
- Blackberries: Fresh blackberries are wonderful when they’re in season, but frozen work just as well. Just thaw and drain them first so the filling doesn’t get too watery.
- Lemon juice: Fresh lemon juice brightens all of the fruit flavors and helps balance the sweetness.
- Coconut sugar: I love coconut sugar here because it adds sweetness without overpowering the fruit.
- Arrowroot starch: This thickens the fruit juices so the filling isn’t runny. Tapioca starch works just as well if that’s what you have.
- Cinnamon: Just enough cinnamon brings everything together without overpowering the fruit.
For the Crumble Topping
- Coconut oil: This holds the crumble topping together and helps it bake up crisp without butter.
- Blanched almond flour: This is one of my favorite gluten-free flours to bake with because it creates a tender crumble topping and adds a little extra protein, too.
- Chopped pecans: These add the perfect crunch to the topping.
- Coconut sugar: Sweetens the topping and helps it brown.
- Cinnamon: Adds cozy flavor throughout the topping.
- Sea salt: Balances the sweetness and enhances the other ingredients.
Recipe Variations
- Swap the fruit: Try replacing some of the blackberries with blueberries or raspberries, or use all apples for a more classic apple crumble.
- Change the nuts: Pecans are my favorite because they add such a nice buttery crunch, but chopped walnuts work just as well.
- Adjust the sweetness: If your fruit is especially sweet, you can reduce the coconut sugar a little bit. If your blackberries are extra tart, add another tablespoon or two to the filling.
- Make it your own: Serve this gluten free blackberry and apple crumble warm with vanilla ice cream, dairy-free whipped cream, or even a spoonful of coconut yogurt for an easy dessert or brunch treat.
- If you’re in the mood for another apple dessert: My easy caramel apple dump cake is another family favorite that’s simple to make and always disappears fast.
How to Make Gluten-Free Blackberry Crumble with Apples
Step 1: Preheat the oven to 375 degrees F.
Step 2: 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.
Step 3: Add almond flour, pecans, coconut sugar, cinnamon, and sea salt in another bowl, and combine. Add coconut oil, and stir.
Step 4: Spoon the crumble topping evenly across the filling mixture.
Step 5: Bake for 35 to 45 minutes until the filling is tender and bubbly, and the topping is crisp and browned.
Step 6: Remove from the oven and allow to rest for 5 to 10 minutes before serving. Serve with whipped cream or ice cream, if desired.
Expert Tips
- Mix the filling well. Make sure the arrowroot starch coats all of the fruit so it thickens the juices as the crumble bakes.
- Don’t overwork the topping. Stir just until the coconut oil is incorporated. A few larger clumps in the topping are exactly what you want. They bake into the best crunchy bites.
- Bake until the filling is bubbling. The topping should be golden, but the bubbling fruit around the edges is the best sign that the apples are tender and the filling has fully cooked.
Storage Tips
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- To freeze, let the crumble cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
- Reheat individual portions in the microwave, or warm larger portions in a 325 degree F oven until heated through for the best texture.
Recipe FAQs
Yes. Frozen blackberries work well in this recipe. Just thaw and drain them first to remove excess moisture.
Yes! This gluten free blackberry crumble is also a vegan blackberry crumble, so it’s a great dessert to serve when you’re feeding a mix of dietary needs. I love serving it warm with dairy-free vanilla ice cream or coconut whipped cream.
Frozen blackberries naturally release more juice as they bake, so be sure to thaw and drain them well before adding them to the filling. Then let the crumble rest for 5 to 10 minutes after baking so the filling has time to thicken before serving.
More Gluten-Free Dessert Recipes
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Gluten-Free Blackberry Crumble with Apples
Video
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.2½ cups thinly sliced apples, 2½ cups blackberries, 2 tbsp lemon juice, 1/4 cup coconut sugar, 3 tbsp arrowroot starch, 1/2 tsp cinnamon
- Add almond flour, pecans, coconut sugar, cinnamon, and sea salt in another bowl, and combine. Add coconut oil, and stir.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
- 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.
Notes
- Mix the filling well. Make sure the arrowroot starch coats all of the fruit so it thickens the juices as the crumble bakes.
- Don’t overwork the topping. Stir just until the coconut oil is incorporated. A few larger clumps in the topping are exactly what you want. They bake into the best crunchy bites.
- Bake until the filling is bubbling. The topping should be golden, but the bubbling fruit around the edges is the best sign that the apples are tender and the filling has fully cooked.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- To freeze, let the crumble cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
- Reheat individual portions in the microwave, or warm larger portions in a 325 degree F oven until heated through for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
