Blackberry Apple Crumble
Fresh and juicy blackberry and apple crumble with a cardamom brown sugar oat streusel topping.
Servings: 8
Calories: 295kcal
Equipment
- 1 9" pie plate
Ingredients
Streusel Topping
- ½ cup light brown sugar
- 1 cup rolled oats
- ½ cup all purpose flour
- 1 stick unsalted butter cold, cubed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- pinch salt
Filling
- 2 ½ cups blackberries
- 2 cups granny smith apples peeled, cored and cubed
- 3 tablespoon cornstarch
- ¼ cup white sugar
- ¼ teaspoon kosher salt
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F/175°C. Butter a 9-inch deep dish pie plate.
- Whisk together the flour, cinnamon, salt, oats and light brown sugar together in a large jug or medium bowl. Add in your cubed butter and use your fingers or a pastry cutter to rub the butter until it is very crumbly and everything is moistened. Place in the fridge while you prepare the filling½ cup light brown sugar, 1 cup rolled oats, ½ cup all purpose flour, 1 stick unsalted butter, 1 teaspoon ground cinnamon, pinch salt, ½ teaspoon ground cardamom
- In a large bowl, mix all of your filling ingredients together and toss.2 ½ cups blackberries, 2 cups granny smith apples, 3 tablespoon cornstarch, ¼ cup white sugar, ¼ teaspoon kosher salt, 1 ½ teaspoon vanilla extract
- Spread the filling out into an even layer of your dish. Make sure there are no gaps! Sprinkle over your topping mixture evenly.
- Bake for 40-45 minutes. If it gets too brown, place some foil on top. The juices should be bubbling and the streusel top should be golden.
- Allow it to cool for at least 5 minutes before serving.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredient list.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I am using Diamond Crystal Kosher Salt, not Morton Salt which is far too salty for this!
Deep Dish: you can use a deep dish pie plate if you prefer, I recommend adding another cup of diced apples if you do this.
Storage: Keep the blackberry and apple crumble covered and in the fridge for up to 5 days. I recommend warming it up before serving!
Nutrition
Calories: 295kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 177mg | Fiber: 5g | Sugar: 25g | Vitamin A: 467IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg
