Apple and Blackberry Crumble
Apple and blackberry crumble is so 'fall-like', from the seasonal fruit to the spices and it's all topped off with vanilla ice cream and homemade apple spiced caramel sauce.
Ingredients
For the topping:
- 1 ½ cups (150 grams) almonds
- 1 ½ cups (109 grams) pecans
- ½ cup (45 grams) oats
- ½ cup (100 grams) light brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 tablespoons unsalted butter cut into cubes
For the filling:
- 6 tablespoons unsalted butter
- ½ cup (100 grams) light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ pound (226 grams) red apples, about 4 medium, peeled, cored and cut into cubes
- 12 ounces (57 grams) fresh blackberries
Instructions
Make 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.
Make the filling:
- Preheat oven to 375°F/190°C..
- 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.
Notes
* To prevent too much bubbling over, don't add juice above the level of the fruit.
Nutrition
Serving: 1 | Calories: 506kcal | Carbohydrates: 51g | Protein: 12g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 22g | Cholesterol: 46mg | Sodium: 272mg | Fiber: 10g | Sugar: 35g