Apple Blackberry Crumble

March 4, 2012

Here it is, Apple Blackberry Crumble for day 4 of my St. Patrick’s Day 2012 recipe offerings. (That means 13 more yummy St. Patrick’s Day recipes are on their way…stay tuned!) I know apples and blackberries aren’t in season during St. Patrick’s Day, however I’m sure most folks have access to some fresh apples and blackberries and if not, I suppose frozen would do in a pinch. Fruit crumbles are a very popular dessert in Ireland. Blackberries, which in the late summer,can often be found growing wild in Irish hedgerows, are a particular favourite of my husband, so I just couldn’t resist making this dish when I saw it posted on Edible Ireland (Fantastic blog by the way, you should definitely check it out!). You can bake this in one baking dish and serve it family style, but I made it in individual ramekins.

It comes together quite quickly and easily. A truly rustic, home-style dessert it becomes spectacular when served up with dollop of freshly whipped cream or scoop of ice cream.

Apple Blackberry Crumble

recipe from: Edible Ireland


for the crumble topping:
1 3/4 Cup (200 g)  flour
1/4 Cup (50 g) caster sugar (fine sugar)
1/4 Cup (50 g) light brown sugar
1/4 Cup (25 g) oatmeal (optional)
1/4 teaspoon fine sea salt
1/2 Cup (100 g) butter, melted

for the filling:
6 to 8 apples, peeled, cored and chopped into bite-sized pieces (about 600 g/1 1/4 lb when prepped)
1/2 Cup (100 g) sugar
1 tablespoon corn starch
zest of 1 lemon
1 1/2 Cup (250 g) blackberries (frozen are fine)


Preheat the oven to 375°F (190°C).

To make the topping, combine the flour, caster sugar and brown sugar, oats and salt in a bowl. Stir in the melted butter, then squeeze the topping with your hands to make small clumps. Put the topping in the freezer while you prepare the filling.

Place the chopped apples, sugar, corn flour and lemon zest in a large bowl and stir together well. Add in the blackberries and stir gently.

Place the filling in a large ovenproof dish or individual dishes. Sprinkle the topping over the fruit, making sure it’s evenly distributed. Bake for 45 to 60 minutes, until the topping is golden and the filling is bubbling up. Allow to cool for 15 or 20 minutes before serving with cream or ice cream. A crumble is best eaten straightaway, but any leftovers make an excellent breakfast the next day.


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