I cannot believe that it’s already December. This year seems to have gone even faster than the one before, and it has been just as crazy and fun and, more recently, exhausting. Yet I’ve always found that life is always better when the temperature drops, you’re surrounded by friends and family, and you have a crumble for dessert.
I guess some of you might say this isn’t a crumble, it’s a crisp or maybe even a cobbler, but I guess it depends your geographical loyalties. According to The Kitchn, a cobbler has a biscuit-like topping while the lines between crisps and crumbles are more blurred. Some purists may say that if the topping has oats in it, it’s a crisp, but I like oats, and I call this a crumble.
This Apple and Blackberry Crumble is perfectly suited for chilly winter nights. Warm, cinnamon scented apples and juicy blackberries topped with with a crispy, crunchy streusel topping makes the perfect combination of calm inducing comfort and full on flavor. The best part: smothering it all with warm, vanilla speckled custard. This dessert is reason enough to gladly wave goodbye to the summer months. 
Doesn’t that look good? Just try not to have it all in one sitting.
Ingredients
- 1/2 pound blackberries
- 1 pound apples (I like Granny Smith)
- 4 tbsp granulated sugar
- 1 tsp cinnamon
- ½ Lemon, juiced
- 1 2/3 cups rolled oats
- 3/4 cup whole wheat flour
- 1/2 cup brown sugar, packed
- 1 tsp cinnamon
- 7 tablespoons unsalted butter, cubed
Instructions
- Preheat the oven to 350°F.
- Wash the blackberries and remove any leaves and stalks.
- Peel, core and cut the apples into quarters, then halve again. Put in a large, ovenproof dish and drizzle with the lemon juice. Bake for 15–20 minutes.
- Meanwhile, make the topping; place the rolled oats, flour, sugar, cinnamon and butter in a bowl and rub together until well mixed.
- Gently mix the blackberries, cinnamon and the sugar in with the apple.
- Cover with the topping and bake for 45 minutes until golden brown.
- Serve warm with warmed custard, crème fraîche or Greek yogurt.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.