Apple-Blackberry Crumble

Apple-Blackberry Crumble

Apple-Blackberry Crumble

I know what you going to say… Crumble in November? YES! and why not… i know crumble is kind of a summer dish, but why not to make it in November.  Plus we are having a record-breaking summer heat wave here in San Diego last couple of days. So, today i am sharing Apple-Blackberry crumble and when the temperature will cool down, I will go back to pumpkin and winter squash! Hope you all have a nice weekend!

Apple-Blackberry Crumble

  • Servings: 6-8
  • Difficulty: easy
  • Print



  • 2 cups red apples, cored, peeled and diced
  • 2 cups blackberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Freshly grated zest of 1 orange
  • 3 tablespoons fresh orange juice
  • 3 tablespoons maple syrup or honey

Crumble Topping:

  • 2 cups rolled oats (not instant; GF if needed)
  • 1/4 cup almond flour/meal (or ground almonds)
  • pinch sea salt
  • 1/2 teaspoon vanilla extract
  • Freshly grated zest of 1 orange
  • 1/4 cup maple syrup or honey
  • 1/3 cup coconut oil or red palm shortening, room temperature (i used red palm shortening)


  1. Preheat the oven to 350°F. Lightly coat the 9 inch baking dish with a nonstick spray.
  2. Make the filling first. Toss and combine all of the filling ingredients in a bowl. Spoon into a baking pan and set aside.
  3. Prepare the crumble in a separate bowl. In a medium bowl, mix the oats, almond flour and salt. In a small bowl, mix the maple syrup, vanilla, orange zest and coconut oil.
  4. Pour the wet ingredients over the dry ingredients. Use your hands to mix until combined. Pour the crumble filling over the filling.
  5. Bake in the oven for ~1 hour until bubbly and the tops are golden brown
  6. Serve crumble with a scoop of ice cream on top.

6 thoughts on “Apple-Blackberry Crumble

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