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Blackberry Crumble

Blackberry Crumble
The apples will remain somewhat firm after the crumble is baked. If you prefer softer apples, cook them in a microwavable dish for 7 minutes before mixing with the berries. The crumble mixture can be made in bulk to have on hand for quick baked fruit desserts. It will keep in the refrigerator for 4 weeks or can be frozen for longer storage.

Ingredients:

  • 4 apples
  • 4 cups fresh or frozen blackberries or blueberries
  • 2 tsp. cornstarch
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1 cup old-fashioned rolled oats
  • 1/2 cup shredded dried coconut
  • 1/2 cup chopped almonds
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 8 Tbs. (1 stick) unsalted butter, melted

Directions:

Preheat an oven to 325°F.

Peel, core and thinly slice the apples.

In a bowl, stir together the berries, apples, cornstarch and granulated sugar. Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter.

In a bowl, stir together the flour, brown sugar, oats, coconut, almonds, cinnamon and ginger. Drizzle with the melted butter and toss with a fork to combine. Sprinkle the crumble mixture evenly over the fruit. Bake until golden and crisp, 45 to 50 minutes. Serve warm. Serves 6 to 8.

Adapted from New Healthy Kitchen Series, Desserts, by Annabel Langbein (Simon & Schuster, 2006).