Quickberry! Quackberry! Blackberry-Apple Crumble
Serves 6 to 8
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup quick-cooking (not old-fashioned rolled) oats
- 1 cup raw sugar or demerara sugar
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 4 large Golden Delicious apples, peeled, cored, and thinly sliced
- 2 to 3 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- whipped cream or ice cream for serving (optional)
Set a rack in the middle of the oven and preheat the oven to 350°F.
To prepare the crumble topping: In a medium bowl, stir together the all-purpose and whole wheat flours, oats, sugar, and salt. Stir in the melted butter until the mixture is thoroughly moistened and resembles coarse bread crumbs. Set aside.
To prepare the filling: In a large bowl, toss together the fruit, sugar, and cornstarch. Spread the fruit evenly into a buttered 9-by-13-inch glass or ceramic baking dish.
Spread the topping evenly over the fruit with your fingers, making sure the fruit is completely covered. Bake until the crumble topping is crisp and brown, the fruit is tender, and the juices are bubbling thickly around the topping, about 45 minutes. For individual servings, divide the fruit among six 6-ounce buttered ramekins or ceramic baking dishes.
Top each dish with an equal amount of the crumble and place the ramekins on a baking sheet. Bake 35 to 45 minutes. Remove from the oven and transfer to a wire rack. Allow the crumble to cool slightly for at least 10 to 15 minutes before serving.
SerServe warm with whipped cream or vanilla ice cream, if desired.
Adapted from Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor. Used by permission.