The perfect blend of late summer or fall produce, this easy apple blackberry crisp is made with a buttery rolled oat streusel topping and lightly sweet fruit base. Use fresh or frozen blackberries for this 10-ingredient crisp, partly sweetened with maple syrup. There's nothing better than a quick crisp with in-season fruit and this is no exception!
Have lots of apples to use? Try this easy cinnamon apple galette, apple cinnamon rolls, or a traditional German apple cake!
Ingredients
Ingredient Notes and Substitutions
- Apples: choose a good baking apple that keeps its shape while baking, like Braeburn.
- Blackberries: while this crisp will be best with fresh in-season blackberries (they're typically ripe in August and September) you can use frozen berries without thawing.
- Maple syrup: if you don't have it or don't want to use it, substitute an equal amount of brown sugar in its place.
- Rolled oats: we don't recommend quick-cook oats for this recipe. Steel-cut definitely don't work.
- Make it vegan: use a good non-dairy butter in place of the butter, like Miyoko's or Naturli. Make sure it's not the spreadable kind (it should be in stick or block form).
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: mix the fruit with the flour, maple syrup, lemon juice, and cinnamon, and transfer to a baking dish.
Step 2: mix the oat and brown sugar topping to combine.
Step 3: top the fruit with the oat mixture.
Step 4: bake until golden and bubbling, about 50 minutes.
Top Tips
- Bake until bubbly: this ensures that the fruit base thickens and avoids any uncooked flour flavour.
- Use an extra baking sheet: to avoid the crisp bubbling over onto the bottom of your oven and making a burnt mess, you can place the baking dish on a baking sheet instead of directly on the rack.
- Serve with something extra: a little scoop of something creamy will make your crisp even better – try Chantilly cream or sweet cream ice cream.
Recipe Notes
For a slightly easier clean up, you can butter the baking dish before adding the fruit mixture. This won't totally prevent the sticky fruit bits on the edges of the dish but it does make it a bit easier to wash away.
The lemon juice helps to prevent the apples from discolouring and doesn't make the crisp sour.
How to Store
Storage: keep in a sealed container at room temperature for a day or two, or in the fridge for up to 3 days. The crisp topping will soften over time due to the liquid in the fruit.
Freezing: transfer the fully cooled crisp to an airtight container and freeze for up to 3 months. Thaw at room temperature before serving. To crisp up the topping again, warm it through in the oven (300°F for about 10 minutes).
If you make this Apple Blackberry Crisp recipe or any other dessert recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Apple Blackberry Crisp
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Wire rack
- 8-inch baking dish or 9-inch
- baking sheet
Ingredients
Fruit Base
- 2 cups apples, peeled, cored, and diced
- 2 cups blackberries
- ¼ cup maple syrup
- 2 teaspoons lemon juice
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
Crisp Topping
- ½ cup all-purpose flour
- ½ cup brown sugar, loosely packed
- ½ cup rolled oats
- ¼ teaspoon salt
- ½ cup salted butter, room temperature
Instructions
- Preheat the oven to 375°F (190°C).
- Add the chopped apples, blackberries, maple syrup, lemon juice, flour, and cinnamon to mixing bowl and mix well to combine. Transfer to the baking dish.2 cups apples, 2 cups blackberries, ¼ cup maple syrup, 2 teaspoons lemon juice, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon
- In the same bowl, use your hands to mix the flour, sugar, oats, salt, and butter until crumbly and the butter is well incorporated.½ cup all-purpose flour, ½ cup brown sugar, ½ cup rolled oats, ¼ teaspoon salt, ½ cup salted butter
- Crumble the oat mixture evenly over the apple mixture, making sure no pieces are larger than a pea or bean.
- Place the baking dish onto a baking sheet and bake for 45-50 minutes, or until golden. When the crisp is ready, the fruit mixture will be bubbling up around the edges of the dish.
- Remove from the oven and let the crisp cool for at least 15 minutes before serving. Leftovers can be stored for up to 3 days in the fridge and freeze well.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
This post may contain affiliate links. If you purchase through these links, we may earn a small commission, at no additional cost to you.
Did you make this recipe?Please consider leaving us a rating and a comment. It helps others find our work, which genuinely supports what we do. Thank you!