Apple Blackberry Crumble
Apple Blackberry Crumble combines tart, juicy blackberries with sweet, tender apples under a golden, buttery crumble topping. Perfect with a scoop of ice cream!
Servings: 8
Calories: 401kcal
Equipment
- 10 inch round baking dish (or 9-inch round or square dish)
- Baking sheet (for catching any drippings)
Ingredients
Filling
- 4 cups peeled and cubed Granny Smith Apples about 3-4 apples
- 12 ounces blackberries about 2 cups
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- ½ teaspoon salt
Crumble Topping
- 1 cup all-purpose flour
- ½ cup old fashioned oats
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter melted
Instructions
- Preheat the oven to 375 degrees F.
- Peel the apples and chop them into small bite-sized cubes.
- In a large mixing bowl, mix together the apples, blackberries, sugar, lemon juice, cornstarch and salt. Stir well to coat all the fruit.
- Pour the fruit into a greased baking dish*, using a spatula to make sure it is spread in an even layer.
- Add the flour, oats, brown sugar, baking soda, salt and cinnamon to a separate mixing bowl. Stir well to mix the dry ingredients together.
- Melt the butter, and slowly stir it into the dry ingredients until evenly distributed. The mixture should be crumbly, with no dry flour. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Spread the crumble evenly over the fruit.
- Bake the crumble for 30-40 minutes, until the topping is crisp and golden brown, and the fruit filling is hot and bubbling.**
- Let the crumble cool for at least 10 minutes before serving, so the fruit filling can firm up a bit.
Notes
Tips: *I used a 10-inch round baking dish for this crumble, but a 9-inch round or square dish will also work.
**I always recommend baking a crumble with a baking sheet underneath (either directly below the dish or on a separate rack). In the event the fruit bubbles over, the baking sheet will catch any drippings and save you from having to scrub your oven!
You can alter the ratio of berries to apples in this recipe based on what you have on hand, just make sure to use a total of approximately 6 cups of fruit.
Store: Leftover apple blackberry crumble in an airtight container in the refrigerator for up to 4 days.
Reheating: Enjoy leftovers cold, or reheat portions in an oven-safe dish at 350°F until warmed through. Or use a microwave to heat individual portions in 30-second bursts until heated through.
Nutrition
Serving: 1serving | Calories: 401kcal | Carbohydrates: 70g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 443mg | Potassium: 240mg | Fiber: 6g | Sugar: 41g | Vitamin A: 480IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 2mg
