Blackberry and Apple Crumble is the most delicious summer dessert! Juicy blackberries and apples with a crunchy topping of oats, coconut, and almonds!
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 Blackberry Apple Crumble was the perfect thing to make.
Blackberry and Apple Crumble!
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.
- 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
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.
Things you may need for this recipe:
Want more berry desserts?