Apple Blackberry Crumble
This apple blackberry 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.
Servings 6 generous servings
Ingredients
CRUMBLE TOPPING
- 60 grams (½ cup) all purpose flour
- 56 grams (½ cup) whole wheat flour (or rye flour)
- 100 grams (½ cup) brown sugar
- ¼ teaspoon kosher salt
- 113 grams (½ cup; 8 Tablespoons) unsalted butter chilled
APPLE BLACKBERRY FILLING
- 900 grams (approximately 4 large) apples Granny Smith or other semi-tart, firm baking apples
- 340 grams (2¼ cups) blackberries
- 50 grams (¼ cup) brown sugar
- ½ teaspoon cinnamon ground
- ¼ teaspoon cardamom ground
- 20 grams (2 Tablespoons) corn starch
- 30 mL (2 Tablespoons) lemon juice
- pinch kosher salt
Instructions
- 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.60 grams (½ cup) all purpose flour, 56 grams (½ cup) whole wheat flour , 100 grams (½ cup) brown sugar, ¼ teaspoon kosher salt, 113 grams (½ cup; 8 Tablespoons) unsalted butter
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with rack in center of oven. Set out a 9 x 13 ceramic casserole dish.
- Peel, core and chop apples into small pieces. Place apples in a large bowl. I quartered my apples, sliced each quarter into 4-5 pieces lengthwise, and then cut those in half.900 grams (approximately 4 large) apples
- To the apples, add brown sugar, spices, cornstarch, lemon juice and pinch of salt. Stir until apples are well coated.50 grams (¼ cup) brown sugar, ½ teaspoon cinnamon, ¼ teaspoon cardamom, 20 grams (2 Tablespoons) corn starch, 30 mL (2 Tablespoons) lemon juice, pinch kosher salt, 340 grams (2¼ cups) blackberries
- Add blackberries and stir gently to blend into the apples and coat with cornstarch mixture. Pour into ceramic dish and spread into an even layer.
- 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.
Notes
- Store the crumble in the refrigerator, covered in plastic wrap, for up to 5 days.
- To freeze leftovers, wrap in plastic wrap and place in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator prior to serving.