Juicy blackberries and crisp apples are topped with a sweet crumble of oats and almond flour for this Apple and Blackberry Crumble. This delicious dessert is simple to make but always impressive.
Preheat oven to 350° Grease an 8" (2 quart) baking dish
In a mixing bowl, whisk together the oats, almond flour, brown sugar, cinnamon and salt to combine.
Add the melted butter to the oat mixture and mix well. Set aside.
Squeeze the lemon juice into a large bowl.
Core and slice apples, adding the slices to the lemon juice and tossing as you go.
Stir in the sugar
Add the blackberries to the apple mixture and gently stir to combine
Spread the fruit mixture evenly into the prepared baking dish
Spread the crumple mixture evenly over the fruit, covering it.
Bake in the center of the oven 50-60 minutes, until golden and bubbly
Allow to cool for 10 minutes before serving.
Notes
Put the lemon juice into the mixing bowl while you're slicing the apples. As you slice them, add the slices to the lemon juice and toss to coat. This will prevent the apple slices from turning brown. I love this apple slicer, corer and divider. Its a simple, inexpensive tool that makes short work of a tedious task. And it's also great for making potato or sweet potato wedges.
You can make this fruit crisp without oats. Just replace the amount of oats with more almond flour or use all purpose flour.
Easily double the recipe. Just adjust the amount of servings at the top of the recipe card. The ingredient quantities will change accordingly. You will need to add cooking time (start with ten minutes).
The fruit filling can bubble over during baking. Place the baking dish on a sheet pan to catch any drips.
If the topping starts to brown too quickly during baking, cover it with foil until the last 5-10 minutes in the oven.
Serve this dessert warm or at room temperature. Just allow it to cool a little (10 minutes) before enjoying. This will allow the filling to set so that it isn't too runny.
Storage: store leftover crumble in an airtight container in the fridge for up to 3 days.
To make the blackberry apple crumble ahead, assemble it, cover in plastic wrap and store it in the fridge until you're ready to bake it.
You can freeze apple and blackberry crumble either before or after baking. If freezing before baking, you might want to use a disposable baking pan. Wrap it well in plastic wrap and then foil. To freeze after baking, allow the crumble to cool completely. Transfer to a freezer safe container. Freeze for up to 3 months.
Any kind of fruit or berries can be used instead of apple and blackberry. The beauty of fruit crisps is taking advantage of in-season fruit. So just use your favorite fruits and your imagination. Try peach and blueberry crumble, strawberry and rhubarb crumble, or how about pear and cranberry? And you can make this recipe any time of year using frozen fruit.