Can I leave out the blackberries?

Absolutely! I love them for their tartness and the color it adds to the filling, but you can leave them out.

Why is my crumble watery?

You need cornstarch in the recipe as well as time to allow the crumble to cool. It will thicken as it sits. I like to allow my crumble to rest on the counter for at least an hour before eating. It will still be warm and delicious, and you will be left with more of a syrup like filling rather than watery.

Should you peel apples for crumble?

I like to peel the apples because I would rather not get the extra texture from the skin. If you love the skin, go ahead and leave it on.

Can I used canned apples in crumble?

I don't suggest it in this recipe. They will get overcooked and could be mushy. Fresh, crisp apples are best.

Why does the butter have to be chilled?

It helps to create the texture in the crumble. If it's too soft, it will bake differently and not have the chunky dimension we are looking for.

Apple and Blackberry Crumble - Simply Made Eats

Description

This apple and blackberry crumble recipe is delicious and easy to make. It's the perfect Fall dessert. Top it with ice cream and it's an absolute dream.

Ingredients

Scale

For the Filling:

6 regular size apples (I prefer sweet apples like Pink Lady, Honeycrisp or Gala), cored, peeled and cut into small chunks. See the photo above in the instructions for a visual.
12 ounce container of blackberries, rinsed and dried
1/2 teaspoon cinnamon
1 tablespoon cornstarch
1/3 cup of granulated white sugar
juice from 1/2 a lemon

For the Crumble Topping:

1/2 cup all purpose flour
1/4 cup old fashioned oats
1/2 cup white granulated sugar
1/2 cup brown sugar (light or dark is fine)
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons of chilled salted butter (this is important, make sure the butter is NOT softened when you use it) cut into 1/2 inch squares

Additional Must Have Toppings:

Vanilla or Butter Pecan Ice Cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375 degrees. Grease a 9x13 casserole dish with butter.
Peel and core the apples, and cut into small chunks. (Photo in the instructions above)
Into a small bowl, add cinnamon, cornstarch and sugar. Whisk to combine.
Into a large bowl, add the apples, blackberries, cornstarch and sugar mixture. Juice the lemon over the ingredients and toss to combine.
Add the filling into the casserole dish. Rearrange the blackberries, so that they are nice and spread out.
Make the crumble topping: Into a large bowl, add brown sugar, granulated sugar, flour, oats, cinnamon, nutmeg and salt. Whisk it up.
Cut the chilled butter in half length wise, then cut each of those pieces lengthwise again, and then cut into small chunks. Add into topping.
Begin a pinching motion with your fingers to really incorporate the butter into the topping. This takes a few minutes to get the right consistency. (Photo in the instructions above)
Pour the topping over the filling.
Bake in the oven at 375 for 40 minutes.
Remove from the oven and allow to sit for one hour before cutting into. This will help the filling liquid to thicken.
Serve the Apple and Blackberry Crumble warm with a hearty scoop of ice cream.

Equipment

Staub casserole dish

Buy Now →

lemon juicer

Buy Now →

wusthof knife

Buy Now →

Notes

Make sure the butter is very cold when mixing into the crumble topping.

Allow the crumble to sit for a full hour before slicing or it will be runnier than the desired texture.

Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 40 minutes
Category: dessert
Method: bake
Cuisine: american