Apple and Blackberry Crumble
Apple and Blackberry Crumble is the perfect fall dessert. Delicious seasonal apple and blackberries with warming spices and a crumble topping with nuts and oats.
Fall is in the air, well it is my kitchen and will be in yours when you make this recipe. When I’m developing a recipe, I usually have a written game plan, but in this case I just bought the fruit at the farmers market and I had most of the other ingredients in the pantry. It just came together and as it came together, and it came together very well.
Blackberries remind me of growing up in England when we would be out in the countryside my dad would stop the car and we would pick wild blackberries from the side of the road.
As I mentioned, this dessert is drizzled with an apple spiced caramel sauce that I made last week and is a perfect sweet finishing touch to this dish. Are you drooling yet?
If you’re wondering what apples to choose, pink lady, granny smith, fuji, gala, honey crisp (when in season) are all great baking apples. We are in apple season so there should be a nice variety to pick from.
Where this Apple and Blackberry Crumble is so very good on its own. I also love to topped it off with vanilla ice cream and homemade caramel sauce.
A while ago, I bought some apple extract that intrigued me and didn’t know what to do with it. That is when apple spiced caramel sauce (recipe and pic below) came about and it is so delicious to finish off this dessert.
For the topping
- 1 1/2 cups almonds
- 1 1/2 cups pecans
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons unsalted butter, cut into cubes
For the filling
- 6 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 pound apples, about 4 medium, peeled, cored and cut into cubes
- 12 ounce fresh blackberries
For the topping
- To a food processor add the almonds and pecans.
- Pulse a couple of time until broken up.
- Add the oats, brown sugar, cinnamon, nutmeg and butter.
- Pulse about 5 or 6 times until the butter is mixed in, but it is not too fine.
- Set aside.
For the topping
- Preheat oven to 375 degrees F.
- To a medium saucepan over medium heat add the butter and sugar.
- Cook until it starts to bubble and sugar starts to melt and caramelize.
- Mix in the cinnamon and salt.
- Stir in the apples and cook for 3 minutes.
- Add the blackberries and mix well.
- Cover and cook for 5 minutes.
- Turn off the heat and allow to sit for a few minutes.
- Divide the apples and blackberries into individual dishes. Don't use all the juice because it will bubble over, you can save the juice for drizzling when serving. * see note
- Sprinkle the crumb topping over each.
- Place the dishes onto a baking sheet and bake for 10 minutes until golden.
- Allow to slightly cool before serving.
* To prevent too much bubbling over, don't add juice above the level of the fruit.
Amount Per Serving: Calories: 737Saturated Fat: 13gCholesterol: 45mgSodium: 111mgCarbohydrates: 62gFiber: 11gSugar: 44gProtein: 11g