Blackberry Apple Crumble
I never ever thought about combining Blackberries and Apples but what a wonderful combination they are! This Crumble with just a hint of Nutmeg and some chewy Oats is the perfect ending for just about any meal. A family friendly winner for sure!
Serve warm from the oven. It also reheats well in the microwave.
Pre-Heat Oven to 350°
Servings: 6 Servings
Ingredients
Fruit Filling
- 1-1/2 lbs Granny Smith Apples or other cooking Apples
- 9 oz Blackberries about 1 full Cup
- 1/2 Cup Sugar
- 1/2 Tsp ground Nutmeg freshly ground is best
Crumble Topping
- 1 Cup AP flour unsifted
- 2/3 Cup Old Fashioned Oats not "Instant"
- 6 tbsp Butter cut in small pieces
- 1/2 Cup Light Brown Sugar
Instructions
Fruit Filling
- Peel, core and slice the Apples, then spread in a 10 inch deep dish pie plate. An oval or round casserole dish will do just fine. Spread the Blackberries over the Apples
- Sprinkle the Sugar evenly over the top. Then sprinkle the Nutmeg over the Sugar.
Crumble Topping
- Place the Flour and the Oatmeal in a medium sized bowl. Toss in the Butter and with your fingers, rub the Butter into the Flour and Oats until crumbly and there are no large pieces of Butter.
- Stir in the Brown Sugar until well combined.
- Sprinkle the Crumb Topping evenly over the Fruit Filling
- Bake at 350° for 40 minutes until nice and brown on top and the Apples are tender.
- Scoop the cooked Crumble into individual serving bowls. Does that not look wonderful?!
- Add a good dollop of Whipped Cream or Creme Fraiche and enjoy!
- I hope you all are enjoying the recipes from Ireland this week! Don't ever believe that Irish food is bland and boring. Far from it! The meals we were served in Ireland with a true delight.
- Today, my wish for you is to enjoy foods from around the world. Step out of your comfort zone and see how fabulous meals from other cultures can be!
- Thanks for stopping by today friends. Be sure to visit my website at: www.thejourneygirl.com and leave me a comment. I love hearing from you!
- Journey On! Hugs and much love from me, Karen, TJG