This vegan blackberry apple crisp is the perfect cozy dessert for fall and especially good if you have gone blackberry picking yourself I think! It's sweet, fruity and hearty and comes together in about 30 minutes.
Crisp recipes are on repeat in our home! The rhubarb and blueberry crisp makes the most of the summer rhubarb, and the cardamom apple crisp is so good in the winter months (and can be made with frozen fruit).
And for something equally delicious, do check out my creamy passion fruit possets!
This blackberry apple crisp makes the most of the late summer blackberries, with the fruit going so gooey and juicy when baked in the oven. It's very easy to make and always delicious for a family dessert.
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⭐ Why this recipe is so good
- All the fall flavors: the blackberry and apple combination is so good when they go all warm and gooey.
- Easy to make oat topping: this crisp is made without flour, so we use an oat topping instead.
- Vegan and gluten free recipe: this is a vegan blackberry and apple crisp, using maple syrup instead of honey and without dairy, and is gluten free if using certified gluten free oats.
🍎 Ingredients
This fall apple blackberry crisp recipe is made with minimal ingredients, and without flour. It's also vegan (and so dairy-free) too. Some notes on the ingredients:
- Oats: for the crisp topping. Use certified gluten-free oats, if required.
- Blackberries: you can of course use store-bought if you aren't able to pick your own. You can also use frozen fruit out of season.
- Apple: I suggest to use red apples for their sweetness and dice into small chunks. They go all gooey and delicious when cooked.
- Pumpkin seeds: to add a little crunch to the crisp topping. I like the Terrasoul organic pumpkin seeds.
- Maple syrup: for that added sweetness and delicious taste. I use the Clarks maple syrup.
- Coconut oil: we use melted coconut oil to bind the topping together, I use this in place of butter.
📖 Variations on the recipe
You can of course swap out the fruit for other types, such as blueberries.
The pumpkin seeds in the topping are optional, but you can use another nut or seed that is suitable for you if you prefer.
🔪 Step by step instructions
Making this blackberry apple crisp is a four-stage process and is so simple to do. Have kids? Then rope them in for the measuring and stirring parts of the recipe!
All the instructions are set out in the recipe card below, but these photos should help guide you.
Step 1
Give the blackberries a good wash - especially if you picked them yourself! We don't need creepie-crawlies in our crisp . . .
Step 2
Scatter the blackberries and apples into an ovenproof dish and drizzle on the maple syrup.
Step 3
Make the oat topping by combining the oats, pumpkin seeds, melted coconut oil and maple syrup. Stir well so that it becomes a thick mixture that is slightly sticky.
Step 4
Spoon the oat topping mixture onto the fruit, so it covers the area of the dish and covers the fruit.
Bake for around 35 minutes, but check often after 30 minutes as the topping can catch and burn fairly quickly.
💭 Recipe tips and notes
- Use ripe fruit so that it has that delicious sweetness to it, and goes extra gooey when cooked!
- Stir thoroughly to combine the oat mixture so that the oats are well coated in the coconut oil and maple syrup.
- Watch the crisp towards the end of cook time as it can turn fast, and we don't want a burnt crisp!
📋 Frequently asked questions
Yes, you can easily adjust the ratio of fruit. Just keep the same amount overall as the recipe. Berries will release more juice, so may make it more watery.
A crisp doesn't need to include flour, as the topping is usually made from oats.
If you are coeliac or have a sensitivity to gluten, then this crisp recipe can easily be gluten-free. Simply ensure you use certified gluten-free oats such as the Bob's Red Mill organic gluten-free old fashioned rolled oats.
🍽 More tasty crisp recipes
Always a cozy dessert idea for all the family, you will find lots of tasty options to try out, including my fun cherry blueberry crisp! Some recent recipes to enjoy:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you've tried the recipe!
📖 Recipe
Blackberry Apple Crisp
Ingredients
For the fruit layer
- 4 cups blackberries fresh or frozen
- 2 small apples cored and diced
- 2 tablespoon maple syrup
For the oat topping
- 1.5 cups oats
- 2 tablespoon pumpkin seeds
- 3 tablespoon coconut oil melted
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 180C / 360F.
- Scatter the fruit in an ovenproof dish and drizzle on the maple syrup.
- Make the oat topping by combining the oats, pumpkin seeds, melted coconut oil and maple syrup and stirring well. Spoon on top of the fruit mixture.
- Bake for 35 minutes, or until cooked through. Keep an eye on it after 30 minutes for any signs of burning - it can turn fast!
Notes
- Use ripe fruit so that is is sweet and delicious, and has that lovely gooey texture when cooked.
- Stir thoroughly to combine the oat mixture so that the oats are well coated in the coconut oil and maple syrup.
- Watch the crisp towards the end of cook time as it can turn fast, and we don't want a burnt crisp!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Sophie Claire says
I love this recipe! So delicious, freezes well, and I’ve experimented with all the fruits: rhubarb, blueberries, apples. It always works. Thanks for your wonderful recipes, Claire!
Claire says
You're welcome Sophie! Love to hear that you are making so many variations of the fruit crisp!
Rachelle says
Made this for my breakfasts for the next few days. Super easy it do, hardly any prep time. The oven did all the work 😉
Claire says
So glad you liked it Rachelle. Crisps always feel a bit indulgent for breakfast don't they, but healthy too!
Ginger says
I have recently been diagnosed as histamine intolerant, I look forward to trying these recipes
Claire says
Hope you enjoy them! 🙂