Blackberry and Apple Crumble
A wonderful dessert, easy to make with juicy fruit and a buttery crisp topping. It can be made ahead and frozen.
Servings 6 servings
Ingredients
For the fruit layer:
- 2 pounds baking apples about 6 large, I use Granny Smith
- ½ teaspoon orange zest
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- ¼ cup orange juice
- ¼ teaspoon vanilla extract optional
- 1 cup blackberries washed and dried (or frozen, unthawed)
For the crumble topping:
- 1 cup all-purpose flour
- ¼ cup white sugar
- ½ cup brown sugar
- ½ cup butter melted
Instructions
- Preheat the oven to 350ºF (180°C).
- Butter a 9x9 inch glass or ceramic dish or 6 individual ramekins.
For the fruit layer:
- Peel and core 2 pounds baking apples. Cut them into medium wedges or dice.
- In a large bowl, stir the apple pieces with ½ teaspoon orange zest, 2 tablespoons sugar and ½ teaspoon cinnamon.
- In a small bowl, dissolve 1 tablespoon cornstarch in ¼ cup orange juice and ¼ teaspoon vanilla extract if using. Drizzle over the apples and toss lightly to mix.
- Transfer the apple mixture to the prepared baking dish.
For the crumble topping:
- In a medium-large bowl, stir 1 cup all-purpose flour, ¼ cup white sugar and ½ cup brown sugar.
- Drizzle ½ cup butter over it and quickly stir with a fork or spatula until moist and crumbly. Some dry spots might remain, and that is fine.
To assemble:
- Put the apple mixture in the baking dish and scatter 1 cup blackberries over it.
- Sprinkle the crumble mixture over the fruit, clumping it with your fingers. It will be very irregular, but that is fine.
- Bake for 35 to 40 minutes or until golden brown and berry juices are bubbling.
- Cool until warm and serve with whipped cream or vanilla ice cream. Or eat it plain, at room temperature.
- Store leftovers covered in plastic wrap in the fridge for 3 days, or freeze them for a month. Use a freezer-safe airtight container.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Crumble: it can be made ahead and frozen for a month. Or refrigerated for several days.
Apples: if you want firmer apples use the first method of adding them directly to the baking dish. If you like softer apples cook them first: place the ingredients for the fruit (except the blackberries) in a saucepan over low/medium heat until the apples start to soften and release some of their juice, about 5 minutes. Don't let them soften too much.
Storing: it keeps at room temperature for 1-2 days, though I prefer to wrap and keep refrigerated. Warm it before eating at a 325°F (165°C) oven. It can be frozen, well wrapped, for a month.
