This blackberry apple crumble is a great twist on apple crumble, with a lovely crunchy topping, apples and juicy blackberries. You can use fresh or frozen blackberries and make in individual ramekins or one large dish.
6oz(170g)blackberries, fresh or frozen (use from frozen)
2cupsapples, peeled, cored and diced about the same size as the blackberries (about 1 large apple) *see Note 3 below
2Tablespoonscornstarch
1/4cupwhite granulated sugar, adjust to taste or depending on the sweetness of the apples used
1/2teaspoonvanilla extract
For the crumble topping:
6Tablespoonslight brown sugar
6Tablespoonsall purpose flour
1/4 cupquick oats, *see Note 1 below
1/4cupsliced almonds, *see Note 2 below
1/8teasponkosher salt, reduce to a pinch of salt if using salted butter
3Tablespoonssalted or unsalted butter, melted
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Instructions
Preheat oven to 350F (not fan assisted). Have 4 small oven-safe ramekins ready and place on top of a baking sheet. (If you don't have ramekins, you can make one larger crumble in any oven-safe baking dish that allows the fruit filling to be a couple of inches deep).
In a large mixing bowl, add the apples, blackberries, cornstarch, white sugar and vanilla. Stir together until well combined. Set aside.
In a small bowl, add the brown sugar, flour, oats, almonds and salt. Stir together until well combined. Melt the butter in the microwave or a small saucepan, then pour over the oat mixture. Stir together until the mixture is evenly moistened.
Spoon the blackberry apple mixture into the ramekins, filling right to the top. Spoon the crumble mixture on top of the fruit, dividing between the 4 ramekins, pressing down a bit with a spoon.
Place ramekins on the baking sheet into the preheated oven. Bake for 35-40 minutes, checking after about 25-30 minutes of baking to ensure the topping isn't getting too browned. If topping is at risk of over-browning, loosely lay a sheet of aluminum foil over-top for the remainder of the baking time to prevent further browning. Crumbles are done when the filling is bubbly and the topping is golden brown.
Allow to stand a few minutes before eating (the filling can be very hot!).
Notes
Note 1: If you only have large-flake oats, you can run them through a food processor by pulsing them a few times to break them down into smaller pieces.Note 2: You could also use chopped walnuts or pecans in place of the almonds if you prefer.Note 3: Baking apples are recommended, as they will keep their shape after baking. Some good baking apples are Granny Smith, Cortland, Honeycrisp, Golden Delicious etc.