Blackberry and Apple Crumble
November 20, 2012 in cobbler
Blackberries?! I know. It’s not berry season but I got some in my Bountiful Baskets basket a few weeks back and I can’t stand the little seedy things so the only thing to do was bake with them. And since apples are so delicious right now I figured this was the perfect thing to make.
It’s a super simple little dessert and so yummy. Like I mentioned, I don’t like blackberries but I found this to be irresistible. The apples are cooked until soft and then they’re mixed with blackberries before being topped with oats, coconut, sliced almonds, and some cinnamon and ginger. I love, love, love the coconut and almonds in the topping – it’s what makes it different from your everyday crumble.
If you are a normal person who doesn’t buy blackberries in November, you could easily substitute frozen ones or just leave them out completely.
adapted from Williams Sonoma
Ingredients
Instructions
- Preheat an oven to 325F.
- Peel, core and thinly slice the apples.
- In a medium-sized saucepan over medium-low heat, cook apples, sugar, and lemon juice, stirring occasionally, until apples are soft. Remove from heat. Stir in blackberries and cornstarch.
- Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter.
- In a bowl, stir together the flour, brown sugar, oats, coconut, almonds, cinnamon and ginger. Drizzle with the melted butter and toss with a fork to combine. Sprinkle this mixture evenly over the fruit. Bake until golden and crisp, 45 to 50 minutes. Serve warm.
Oh blackberries are my favorite. I love that you paired them with apples.
Oh, I like the blackberry apple combination! Love that you use almonds in your crumble!
i love blackberries. I bought some this past weekend. Off season be damned. so good!!
Yum! Bet it would be good with cranberries instead of blackberries if people wanted to make it more seasonal. But mmmm…blackberries. Yum!
Wow, this looks so good! I love crumbles, especially for the topping and the fact you use almonds in yours is even better :) this would definitely make an amazing thanksgiving dessert!