Easy Apple Berry Crumble (Crisp)

Fruit crumbles are pure comfort food for me. It’s a dessert my mom often made when we were growing up. The Pacific Northwest provides an abundance of fruits, and we put them to good use all summer and fall. Apple Crisp (or Crumble) will forever hold a nostalgic place in my heart.

As an adult, I’ve loved to experiment with this classic—tweaking the seasonings here and there, mixing in different fruits, and making it gluten-free. I love how easy this dessert is to customize based on your own tastes and the fruits and berries available at the time.

It’s also super easy to make. Other than fresh apples and berries, this dessert recipe uses pantry staples that you most likely already have on hand. An Apple Crumble is a great recipe to make with the kids. Let them get their fingers in that crumble mixture to sprinkle it over the fruit.

One of the reasons I love Apple Crisp so much is that it’s way easier to make from scratch than a pie. (Confession: I suck at pie crusts.) I also like the flavor and crumbly texture of the topping much more than pie crust.

Ready to jump in and bake up your next favorite dessert? This Fruit Crumble is simple, delicious, and actually fairly healthy. It’s also naturally gluten-free.

FAQs:

What’s the difference between apple crisp and apple crumble?This is a tricky one. In the U.K., the terms are pretty much interchangeable. However, in the U.S., most people will say that a crisp contains oats while a crumble does not. With that said, I’ve come across many crumble recipes that do contain oats. I say call it whatever you want; it’s delicious no matter the name.

Quick oats vs. rolled oats?Quick oats are rolled thinner, and cut into smaller pieces. They will not have as much texture as rolled oats.

What are the best apples to use for baking?I like to use Granny Smith apples since they are firm, crisp, and tart. Honey Crisp and Golden Delicious are also good choices. You want to avoid apples that have a softer texture as they will cook down to much.

Ingredients in Apple Berry Crumble:

• Apple: I like to use Granny Smith because they maintain their body well.
• Berries: I used blueberries in this recipe, but an Apple Blackberry Crumble is equally good.
• Coconut sugar: Adds sweetness and helps to thicken the juices the fruit releases when cooking. Coconut sugar is also less processed and has a lower glycemic index than white sugar.
• Cornstarch: Thickens the fruit syrup.
• Almond flour: Keeps this dessert gluten-free. Make sure to use blanched almond flour. For nut allergies try oat flour.
• Rolled oats: Don’t use quick oats; they’ll turn mushy.
• Cardamom: A little goes a long way, and I love the citrusy notes.

How to Cook a Fruit Crumble:

• Begin by preheating the oven to 350ºF, and prepare a 9x9 baking dish.
• Peel, core, and chop the apples into about ½-inch chunks. Place in a large mixing bowl. Add the berries to the bowl, and drizzle with apple cider vinegar.
• Sprinkle the coconut sugar, cornstarch, and cardamom over the fruit, then gently mix to combine all ingredients. Spread evenly into the baking dish.
• Add all the topping ingredients to a bowl, and mix together until a crumble forms. Crumble over the fruit mixture in the baking dish.
• Bake uncovered in the oven for 35-40 minutes. To test for doneness, insert a pairing knife to check if apples are soft.
• Let the Apple Berry Crumble stand 10 minutes before serving to let the fruit and its syrup firm up a little.

Serving Suggestions for Apple Berry Crumble (Crisp):

• Serve warm with a scoop of vanilla ice cream.
• If you want to go over the top, add a drizzle of warm caramel sauce.
• Make individual servings in ramekins, and simply evenly divide the ingredients between them. Bake as directed.
• Try chopping up some candied walnuts to mix into the crumble topping to add some extra crunch.

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Ingredient Substitutions and Variations:

• Blueberries: Try using blackberries, raspberries, cranberries, huckleberries, or boysenberries.
• Rhubarb is also a delicious addition to a crumble. Make sure to cut it a little smaller than your apples.
• Apples: Mix in some pears with the apples.
• Almond flour: I’ve also used oat flour with success, but all-purpose flour works fine if you don’t need this recipe to be gluten-free.
• Rolled oats: You could try a combination of quinoa flakes and finely chopped nuts.
• Coconut sugar: Brown sugar works in the topping, while white sugar is a better choice for the filling.
• Cardamom: Cinnamon, nutmeg, or apple pie seasoning all work great in this recipe.

Recipe Notes:

• Frozen berries can be used in place of the fresh berries.
• If gluten-free is a concern, make sure your rolled oats are certified gluten-free.
• Make sure to use blanched almond flour rather than almond meal for this recipe.
• Coconut sugar has a lower glycemic index than typical processed sugar.
• I love my Le Creuset casserole dishes. They are so easy to clean up and look pretty on the table.

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