Blackberries?! I know. It’s not berry season but I got some in my Bountiful Baskets┬ábasket 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.

Blackberry and Apple Crumble
adapted from Williams Sonoma
  • 4 apples
  • 1/2 cup sugar
  • juice of half a lemon
  • 4 cups fresh or frozen blackberries
  • 2 t easpoon cornstarch
  • 3/4 cup packed brown sugar
  • 3/4 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup shredded coconut
  • 1/2 cup sliced almonds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup 1 stick unsalted butter, melted
  1. Preheat an oven to 325F.
  2. Peel, core and thinly slice the apples.
  3. 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.
  4. Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter.
  5. 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.



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