How to Make Apple & Blackberry Crumble

Overview

An apple-blackberry crumble is a simple and delicious way to enjoy fruit from your own garden. Crumbles are easier and less finicky than pies and only take a little more than half an hour to make, including baking time. Your apple-blackberry crumble can also be easily modified for blueberries, strawberries, or whatever else happens to be in season. Serve it with whipped cream, vanilla ice cream or whatever else happens to be in season.

Step 1

Peel and core a Rome apple or other baking apple. Slice it into bite-sized pieces in put it in a measuring cup. Continue coring apples until you have 6 cups of apple pieces.

Step 2

Place the apples along with 1/3 cup of packed brown sugar, 1 tablespoon of water and 1 tablespoon of lemon juice in the saucepan.

Step 3

Cook the ingredients over medium heat until the apples become soft. It should take about 10 minutes.

Step 4

Lightly sprinkle the apple filling with cinnamon and place it in an 8-inch pie plate. Pour 1 cup of blackberries over the mixture.

Step 5

Mix 6 tablespoons of butter with1 1/4 cups of all-purpose flour, 1/2 cups of granulated sugar and 1/4 teaspoon of ground ginger using a pastry blender until the mixture is crumbly. Alternately, mix it gently with your fingers.

Step 6

Cook the crumble at 400 degrees for about 25 minutes or until it is golden brown.

Things You'll Need

  • knife
  • Cutting board
  • 2 tablespoons butter
  • 6 cups apple pieces
  • 1/3 cup packed brown sugar
  • 1 tablespoons lemon juice
  • 1 tablespoon water
  • Cinnamon
  • Pie tin
  • 1 cup Blackberries

References

  • My Recipes: Apple and Blackberry Crumble
  • Activity VIllage: Apple and Blackberry Crumble
Keywords: apple blackberry crumble, desert crumble, apple blackberry desert

About this Author

Isaiah David is a freelance writer and musician living in Portland, Ore. He has nearly five years' experience as a professional writer and has been published on various online outlets. He holds a degree in creative writing from the University of Michigan.