This blackberry and apple crumble is an easy, comforting dessert with a crunchy, buttery crumble topping and a juicy fruit filling full of plump blackberries and sweet-tart apples. It's a seasonal classic that the whole family will love.
900grams (approximately 4 large)Granny Smith apples (or other semi-tart, firm baking apples)
340grams (2¼ cups)blackberries
50grams (¼ cup)brown sugar
½teaspoonground cinnamon
¼teaspoonground cardamom
20 grams (2 Tablespoons)corn starch
30mL (2 Tablespoons)lemon juice
pinchKosher salt
Instructions
CRUMBLE TOPPING
In a large bowl, mix together flours, sugar and salt. Cube the butter and add to the flour mixture. Using a pastry blender or your fingers, work the butter into the flour. The butter should be incorporated until the mixture forms clumps. Cover bowl and refrigerate for at least 1 hour.If making ahead, place crumble in a zippered storage bag and freeze for up to 3 months.
Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with rack in center of oven. Set our a 9 x 13 ceramic casserole dish.
Peel, core and chop apples into small pieces (see photo for reference). I quartered my apples, sliced each quarter into 4-5 pieces lengthwise, and then cut those in half. Place apples in a large bowl.
900 grams (approximately 4 large) Granny Smith apples (or other semi-tart, firm baking apples)
To the apples, add brown sugar, spices, cornstarch, lemon juice and pinch of salt. Stir until apples are well coated. Add blackberries and stir gently to blend into the apples and coat with cornstarch mixture. Pour into ceramic dish and spread evenly.
Sprinkle crumble topping all over the fruit. Bake for 45-55 minutes, or until juices are bubbling at center of crumble and topping is golden brown. Cool somewhat on a rack. Serve warm or cold with vanilla ice cream, lightly sweetened whipped cream, crème fraîche, yogurt or custard sauce.