Ingredients
Units
Scale
Fruit Filling
- 5 Small-Medium Sized Granny Smith/ Cooking Apples, sliced into 1/2" pieces
- 2 cups Fresh or Frozen Blackberries, if using frozen do not thaw ahead of time
- 100 grams (1/2 Cup) Light Brown Sugar
- 2 Tablespoons Cornstarch
- Juice of 1 Lemon
Crumble Topping
- 188 grams (1 1/2 Cups) All-Purpose Flour
- 100 grams (1 Cup) Cup Rolled Oats
- Pinch of Salt
- 150 grams (3/4 Cup) Light Brown Sugar
- 90 grams ( 3/4 Cup) Roasted Walnuts or Pecans
- 6oz (3/4 Cup) Cold Unsalted Butter
Instructions
- Preheat your oven to 375F/190C and get a 9-inch or 10-inch baking dish ready.
- Peel and cut your apples into half-inch pieces. Place them in a large bowl with the blackberries, light brown sugar, cornstarch, and lemon juice. Mix until fully combined. Pour into baking dish.
- In a large bowl mix together all-purpose flour, rolled oats, salt, brown sugar, and nuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture.
- Sprinkle over apple mixture and bake for 35-45 minutes, or until the top is golden brown and the fruit is bubbling up the sides. I use an instant-read thermometer to check the internal temperature has reached at least 175F/79C. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream.
