Why is my crumble topping not crumbly?

You might need to continue working your butter into the flour and sugar mixture. You don't want huge clumps of butter, but small pieces of butter are fine.

Why is my berry crisp watery?

The fruit releases juices during baking, which can result in a saucy or soupy liquid. Let the crisp cool a bit, and then just use a slotted spoon to serve. I add cornstarch to this recipe for that reason, but the cornstarch doesn't 100% prevent juices from forming.

Why is my apple crisp topping not crispy?

You may need to bake it for a little bit longer. You could also add some nuts or seeds to make it extra crunchy.

Apple and Blackberry Crumble

Apple Blackberry Crumble in an oval shaped baking dish, on a cooling rack, with three apples in the top right corner on top of a dish towel.

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Thinly sliced apples and juicy blackberries are baked and topped with a sweet and buttery crumble topping. Apple and Blackberry Crumble is an easy dessert recipe that is perfect for cold fall nights.

Author: Katie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6-8 servings 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

Scale

Fruit filling:

3 cups apples - thinly sliced
3 cups blackberries - fresh or frozen
2 teaspoons lemon juice
3/4 cup cane sugar
1 tablespoon corn starch
1 teaspoon ground cinnamon

Crumble topping:

1 cup all purpose flour
1/2 cup brown sugar
1/2 cup regular rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick butter - unsalted

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Instructions

Preheat your oven to 375°F. Thinly slice your apples. Peeling the apples is not necessary, but you can peel them if you'd like.
Mix together the sliced apples, blackberries, lemon juice, cane sugar, corn starch and 1 teaspoon ground cinnamon in a mixing bowl. Mix together until the apples and blackberries are thoroughly coated in the sugar.
In a separate mixing bowl, combine the all purpose flour, brown sugar, rolled oats, baking powder, 1/2 teaspoon ground cinnamon and salt.
Cut the stick of butter into cubes. Place the cubes into the bowl of crumble topping ingredients. Using either a pastry cutter, the back of a fork or your hands, work the butter into the dry crumble topping ingredients. This is called "cutting in the butter." You want your butter to be worked in just enough so that your crumble topping resembles course sand. See the photos in the blog post for reference if needed.
Transfer your fruit filling ingredients to the bottom of a 2 quart (or similar sized) baking dish. Spread out into an even layer. Pour the crumble topping over top of the fruit filling. Spread this out into an even layer as well.
Place your Apple and Blackberry Crumble into your preheated oven. Bake for 35 minutes, until the fruit filling is bubbling and the crumble topping is golden brown.
Let cool for about 10 minutes before serving and enjoy!

Find it online: https://sugarandsnappeas.com/apple-and-blackberry-crumble/

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