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Easy To Make Apple and Blackberry Crumble

This crumble recipe from the Maine Farm Table Cookbook may just be your new favorite dessert!

When we saw this recipe in the Maine Farm Table Cookbook, we knew we had to try it, and share it with you.

This recipe calls for “cooking apples,” also known as culinary apples, which are apple varieties used primarily for cooking (as opposed to snacking, or “dessert” apples) because they are more tart and have a firmer flesh that does not break down easily when cooked.

This crumble is perfect for late summer when blackberries ripen just as the early apple varieties start appearing in local orchards. Here in Maine, early varieties include Lodi and the rare Gravenstein, known as the “end of summer cooking apple.” But you can use any firm, tart apple (such as Granny Smith) for this recipe.

What’s the difference between a crumble and a crisp?

Apple and Blackberry Crumble Recipe

1 pound fresh cooking apples, peeled, cored, and chopped into chunks
11 ounces blackberries
¼ cup apple juice
4 tablespoons granulated sugar

3½ ounces butter
½ cup brown sugar
½ cup all-purpose flour
½ cup chopped raw almonds
2⁄3 cup chopped raw hazelnuts
5 tablespoons rolled oats


Preheat the oven to 400ºF.

To make the filling, stir together the apples, blackberries, apple juice, and sugar in a large bowl. Place fruit into an 8-by-8-inch baking dish.

To make the crumble, place the butter, sugar, flour, and almonds in a food processor and pulse until the mixture resembles bread crumbs. Mix in the hazelnuts and oats.

Sprinkle the crumble over the filling and bake in the oven for 20 to 25 minutes, or until the fruit is bubbling and the crumble is toasted.

Maine Farm Table Cookbook and blackberry and apple crumble. Photography © 2021 Derek Bissonnette
Photography © 2021 Derek Bissonnette, used with permission.

Excerpted from The Maine Farm Table Cookbook: 125 Home-Grown Recipes from the Pine Tree State. Copyright © 2021 Kate Shaffer. Photography © 2021 Derek Bissonnette. Reproduced by permission of The Countryman Press, a Division of W.W. Norton & Company. All rights reserved.

This article was published by the staff at Farmers' Almanac. Interested in becoming a guest author? Contact us to let us know!

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I noticed in the picture the apples appear to to be unpeeled but the recipe says peeled. I’m inclined to think that they should be peeled but would you mind clarifying? Thanks

Stephanie L

Do we really need to add the apple juice? I’m afraid the filling will be too watery.

Susan Higgins

Hi Stephanie, we followed the recipe exactly as written and it wasn’t too watery at all. It’s a small amount, but feel free to omit it and let us know how it turned out!

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