Apple and Blackberry Crumble

This Apple and Blackberry Crumble layers a jammy cinnamon apple and blackberry filling under a buttery, golden oat crumble topping for the coziest, easiest fruit dessert.

Course Dessert

Cuisine American

Keyword Apple and Blackberry Crumble

Prep Time 15

Cook Time 40

Servings servings

Calories 326kcal

Author Jason Decker

Ingredients

3 large Granny Smith apples
1/2 cup unsalted butter
1/2 cup light brown sugar packed
1 teaspoon ground cinnamon
1 pound fresh blackberries
2 teaspoons vanilla extract
For the crumble:
1/2 cup light brown sugar packed
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
2 tablespoons salted butter melted
2 tablespoons water
2 tablespoons cornstarch

Instructions

Preheat the oven to 400°F. Spray a 10-inch baking dish with cooking spray, and set aside. You can also use a 9-inch baking dish with high sides.
Peel and core the apples and cut them into fourths, then into a medium dice.
3 large Granny Smith apples
Place the butter into a large skillet over medium heat. Melt the butter, add in the brown sugar and cinnamon, stir to combine.
1/2 cup unsalted butter, 1/2 cup light brown sugar, 1 teaspoon ground cinnamon
Add the apples, stir to coat in the butter mixture, and let cook, stirring occasionally, for 8 minutes.
Stir in the blackberries and cook for 4 minutes until the apples are tender.
1 pound fresh blackberries
In a small bowl, whisk together the water and cornstarch.
2 tablespoons water, 2 tablespoons cornstarch
Slowly stream it in while stirring constantly, cook 1-2 minutes until the mixture is thickened.
Add the mixture to the prepared baking dish and set aside.
Place the brown sugar, flour, oats, and cinnamon in a medium-sized bowl. Stir to combine.
1/2 cup light brown sugar, 1/4 cup all-purpose flour, 1/4 cup old-fashioned rolled oats, 1/2 teaspoon ground cinnamon, 2 teaspoons vanilla extract
Pour in the butter and mix to combine with a fork until crumbly.
2 tablespoons salted butter
Sprinkle the crumble all over the fruit filling.
Bake for 20-25 minutes until the top is golden brown and the filling is bubbling. Place a sheet tray underneath to catch any drips
Let cool slightly before serving.

Notes

Cut apples into even chunks so they cook at the same speed.
Keep butter cold for the topping—cold butter = coarse breadcrumbs that bake crunchy.
Place the baking dish on a sheet pan to catch drips; burnt sugar on the oven floor is no fun.
If topping browns too quickly, tent with parchment paper for the last ten minutes.
Let crumble rest 10 minutes; the filling thickens and won’t scorch your tongue.
Use a food processor for the crumble if you’re in a rush—pulse just until clumpy.

Nutrition