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When autumn is in the air its time to make Gluten Free Apple and Blackberry Crumble! This gluten free crumble will bring back memories of foraging for blackberries, coming home with blackened fingers, and baking up this delicious dessert.
The BEST Gluten Free Blackberry and Apple Crumble
- Why choose this recipe? With sweet apples and tangy bursts of blackberries, this is a gluten free dessert that will take you right back to childhood. I just love a nostalgic blackberry and apple crumble!
- Top Tip: I make gluten free crumble topping by hand, the way I always have. But if you can’t use your hands easily or don’t like the mess, you can use a food processor instead.
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
- Updated for 2025: This recipe has been something we’ve made for decades, and as it’s been on my website since 2019 I’ve given it a little refresh with some new photos and step-by-step images to follow.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this gluten free blackberry and apple crumble recipe with the full quantities. But here are the main ingredients and ideas for any swaps:
- Gluten Free Self Raising Flour: To make your own, simply mix 2 tsp gluten free baking powder with 200g gluten free plain or all purpose flour.
- Butter: For a vegan gluten free crumble use a dairy free margarine.
- Sugar: I use caster sugar in the topping, but you could swap for light brown sugar. For the filling I use demerera sugar, which again could be replaced with brown sugar.
- Apples: Bramley apples (cooking apples) work best – if you can’t find these, use Granny Smith or any other tart apple.
- Blackberries: Foraging for your own is best (July-October is blackberry season in the UK) but otherwise you can use fresh or frozen (defrosted) blackberries.
- Cinnamon: For that warming autumn taste. Cloves also work nicely.
How to Make an Apple and Blackberry Crumble
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this blackberry and apple crumble recipe is to make.
Storing and Freezing Instructions
TO STORE: Got leftovers? You can keep any gluten free apple blackberry crumble leftovers in the fridge for a couple of days, and enjoy them cold or reheated.
TO FREEZE: Freeze the cooked blackberry apple crumble in portions – then you can simply defrost and reheat in the oven before eating.
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Gluten Free Apple and Blackberry Crumble Recipe
Ingredients
For the crumble:
- 200 g gluten free self-raising flour
- 100 g unsalted butter
- 75 g caster sugar
For the filling:
- 3 bramley apples, approx 500g
- 120 g blackberries, (washed)
- 2 tbsp demerara sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 180'C / Fan 160C / Gas Mark 4.
- Peel and core the apples then cut into 1-2cm chunks. Place in a bowl with the blackberries, add the sugar and cinnamon and stir. Once mixed, pour into a 20cm pie dish so it covers the bottom and sits evenly, and set aside.
- Make the crumble by adding the butter, sugar and flour into a large mixing bowl. Use your fingers to rub the mix together until it forms a breadcrumb consistency.
- Pour the crumble over the fruit, making sure the fruit is all covered evenly.
- Place in the oven and bake for 40-45 minutes until the crumble is golden brown. Remove from the oven and serve hot.
Notes
- No Self-Raising Flour? If you only have plain (or all purpose) gluten free flour, simply add 2 tsp of gluten free baking powder to the flour and mix well before adding to the crumble.
- Variations: Try adding a handful of gluten free oats, granola or chopped nuts to the crumble topping to mix it up.
- Storing and Freezing: Any leftover apple blackberry crumble can be kept in the fridge or frozen. Reheating is best done in the oven, as it can go a bit soft in the microwave. Leftovers in the fridge will keep for 2-3 days.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this gluten free crumble recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating an and a little review to say how much you love this Gluten Free Blackberry and Apple Crumble! It really helps support my website – and I’d love to know how you serve yours! xx
Nutrition
More Gluten Free Crumble Recipes
If you like this gluten free apple and blackberry crumble then make sure you check out these other gluten free crumble recipes too…
- You can’t beat a classic, and my gluten free apple crumble is the OG autumn dessert. Sweet and tangy, and the perfect way to use up windfall apples.
- For a variation on apple crumble try my gluten free pear crumble next! The filling is lightly spiced and the brown sugar gives it a lovely caramelised taste.
- My Rhubarb and Pear Crumble is the perfect balance of sweet and tangy, making use of seasonal rhubarb during the summer months.
- If you love this apple crumble but want a berry twist, try my Apple and Strawberry Crumble – it’s got an amazing pecan topping too.
- This Pear and Chocolate Crumble is a bit special, with melting dark chocolate in the pear filling and crunchy walnuts in the topping.
- I added some amaretto to my Plum Crumble recipe for something a bit different – sweet plums with the fragrant taste of marzipan make this extra special.
More Fall Baking Ideas
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Easy way to get rid of any “livestock” nibbling away at the blackberries. Put them in salt water for 10 minutes. Wash thoroughly afterwards. Can open freeze on a tray for use in the winter.
Substitute some of the flour for an equal amount of GF oats