Blackberry & Apple Crumble
Two of my favorite fruits are combined in this Apple Blackberry Crumble or Crisp. Just the right amount of sweetness that doesn't overpower the fruit. Easy and very adaptable with fresh or frozen blackberries so you can enjoy it in the summer or any season.
Ingredients
- 1¾ cups flour (divided)
- 1½ cups sugar (divided)
- 1 teaspoon salt
- 1 cup butter (cut in small pieces)
- 1 cup rolled oats
- 4 cups blackberries
- 5 fuji apples, medium (peeled and sliced)
- ½ cup Pecans (chopped)
Instructions
- Topping: in food processor pulse 11/2 cups flour, ¾ cup sugar and salt. Add butter and pulse until mixture resembles coarse bread crumbs. Add oats and pulse to combine. Add pecans.
- Filling: In a bowl, combine blackberries, apples, ¾ cup sugar and ¼ cup flour
- Spread fruit filling in a 9 x 13 baking dish. Using your fingers, form topping into large clumps and scatter over fruit. Bake until fruit is bubbly and topping is golden and crisp, about 1 hour at 375º. If it starts to get brown before the apples have cooked, cover with aluminum foil.
- Can divide fruit and topping into 8 ½ cup ramekins and bake for 30 minutes.
Barbara's Notes + Tips
- You can use frozen blackberries, just add them frozen.
- If the top starts to brown before the apples are cooked, place some aluminum foil loosely over the top.
- You can use any type of apple you like, the cooking time may vary depending on how soft the apple is.
- You can use walnuts instead of pecans.
- You can bake this at 350º it will just take longer to cook.
Nutrition
Calories: 495kcal | Carbohydrates: 71g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 397mg | Potassium: 270mg | Fiber: 7g | Sugar: 43g | Vitamin A: 742IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg
