Apple and Blackberry Crumble

This Apple and Blackberry Crumble recipe has a delicious crumb topping and is so good with vanilla ice cream on top. It is easier than pie!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 316kcal

Put diced apples and blackberries in a bowl. Add granulated sugar, light brown sugar, all-purpose flour, cinnamon, and nutmeg. Stir to coat.
Spread the coated fruit in a greased 9x13-inch baking dish.
To make the streusel topping, mix the all purpose flour, granulated sugar, light brown sugar, and ground cinnamon together in a bowl. Cut in butter until crumbly.
Spread the streusel topping over the fruit mixture in the baking dish.
Bake at 375˚F for 40-45 minutes, until the apples are tender and the streusel topping is golden brown.
Allow the crumble to cool and the sauce will thicken as it cools. Serve with vanilla ice cream or whipped cream and caramel syrup.

Fridge: Allow it to cool completely, cover the dish, and store it in the fridge for up to four days.
Freezer: After completely cooling the apple and blackberry crumble, wrap it tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. Allow it to thaw in the fridge.
Reheating: You can reheat it in the oven at 350˚F for 10-15 minutes or in the microwave on high for 1-2 minutes, depending on your microwave.

Follow the recipe as directed but substitute the flour called for in the streusel with 1 cup of oats and 1 cup of flour.

Substitute the diced apples with an equal amount of diced pears.