Apple and mixed berry crumble
From nuggle 16 years ago
- 60 minutes to make
- Serves 10
My own recipe; a buttery crust that gives way to a filling more subtle in its sweetness than other versions, with just enough spice to add some resonant warmth. An offering that is everyday but just a bit special, and altogether satisfying. Read more As laziness is an integral part of comfort cooking, the version pictured used frozen berries and their juices; resulting in a luscious sort of fruit slump on the plate. If you prefer a less juicy version, defrost and drain the berries before adding to the filling See less
Ingredients
- 1/2 pound cold butter (2 sticks), diced, plus more at room temperature for pan shopping list
- 2/3 cup blanched, sliced almonds shopping list
- 1/3 cup unsweetened flaked coconut shopping list
- 2/3 cup packed brown sugar shopping list
- 3/4 cup rolled oats shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup all purpose flour shopping list
- 1/2 cup whole wheat flour shopping list
- 1 1/2 pounds tart baking apples, preferably Granny Smith, peeled, cored and cut into medium dice shopping list
- 1 1/2 pounds frozen berry mix, see note above shopping list
- juice and zest of 1/2 lemon shopping list
- 2/3 cup granulated sugar shopping list
- 2 tablespoons cornstarch shopping list
- 1/8 teaspoon ground cinnamon shopping list
- 1/8 teaspoon ground cardamom shopping list
- 1/8 teaspoon ground ginger shopping list
How to make it
- Preheat oven to 375ºF (190ºC). Lightly butter a 9"x13" baking dish and place this on a parchment-lined baking sheet.
- In a large bowl, or in the bowl of a stand mixer with a paddle attachment, combine almonds, coconut, brown sugar, 1/4 teaspoon salt, oats and flours. Using a pastry cutter, or the mixer on its lowest speed, cut in 1 3/4 sticks (14 tablespoons) butter into the dry ingredients. When finished the mixture should resemble a coarse, uneven meal. Set aside.
- In a large bowl, combine apples, frozen berries, lemon zest, lemon juice, sugar, cornstarch, spices and remaining 1/4 teaspoon salt. Toss gently to combine well. Pour fruit mixture into prepared baking dish and dot with the reserved butter.
- Sprinkle topping evenly over dish, leaving a bit of the fruit peaking out at edges. Bake for 55-60 minutes, until the filling is bubbling and the top is golden brown. Allow to stand 5-10 minutes before serving.
People Who Like This Dish 4
- sunny Portland, OR
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The Rating
Reviewed by 2 people-
Great recipe, perfect use for the frozen blackberries I have. I'm not a fan of coconut so I'll skip that part. = )
sunny
in Portland loved it
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Absolutely divine! This is the best crumble topping I've ever eaten, it even tasted good raw. I followed the recipe to a T, because I just happened to have all of the ingredients in my pantry. I didn't have access to my mixer, so I used the food p...more
JeezyDeezy
in loved it
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