Blackberry Apple Crumble Cups


Taking a break from the paleo recipes I've been posting lately to bring you this totally delicious and totally sinful recipe for blackberry apple crumble cups.

For years, my dad has been sharing stories of going blackberry picking with his dad when he was home from boarding school over the summers. He always talks of the great memories he has of picking and eating the delicious berries with his family, and all of the delicious treats that would be made with their pickings. I've been trying for years to make him a blackberry treat for Father's Day, but could never find fresh blackberries in my grocery store in mid-July. Until this year.


Armed with loads of fresh blackberries, I figured I couldn't go wrong with a crumble. I brought these over to share with the family on Father's Day and we all started to immediately dig into the container of crumble for tastes, even though we hadn't even had dinner yet. I contemplated joking with my dad that these were sugar free, gluten free, paleo, fat free, etc. (he doesn't do healthy when it comes to dessert) but knew I couldn't say it with a straight face.


Warmed up and topped with vanilla ice cream and caramel drizzle, these crumble cups were perfectly crisp and sweet. The blackberry and apple paired perfectly together, and having them baked in individual cups made portion control easier.


Blackberry Apple Crumble Cups

  • 2 cups graham crackers crumbs
  • 1 stick butter, melted
  • 1/2 cup sugar
  • 2 apples, peeled and diced
  • 2 cups blackberries, fresh or frozen
  • 1/2 cup sugar
  • 1 tbs almond flour
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup rolled oats
  • 1 tsp cinnamon
  • 1/4 cup cold butter
  • 1/2 cup flour
  1. Preheat oven to 350 degrees. Grease a muffin tin or place muffin holders in tin.
  2. In a small bowl, combine the graham cracker crumbs, butter and sugar.
  3. Place 2 tbs of the graham cracker mixture into each muffin well, pressing firmly into the pan.
  4. Bake for 5 minutes.
  5. In one bowl, combine the apples, blackberries, sugar, almond flour, and cinnamon.
  6. In another bowl, combine the brown sugar, rolled oats, cinnamon, and flour. Using your hands, work the butter into the mixture until a crumble is formed.
  7. Fill each muffin well with the apple and blackberry mixture, topping with the crumble so each one is slightly overflowing. 
  8. Bake for 15 - 20 minutes, or until the topping is golden brown.