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Sweet & Tart Apple Blackberry Crumble Recipe

Sweet & Tart Apple Blackberry Crumble Recipe
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★★★★★

4.9 from 9 reviews

A delightful Sweet & Tart Apple Blackberry Crumble combining the natural sweetness of Ginger Gold apples with the juicy tartness of fresh blackberries, topped with a cinnamon-ginger spiced buttery crumble. Perfectly balanced flavors and textures, baked to bubbly perfection, and served warm with an optional scoop of vanilla ice cream.

Ingredients

Scale

Streusel Topping

  • 1 cup (125 grams) unbleached all-purpose flour
  • 1–1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (113 grams) unsalted butter, cold, cut into 1/2-inch cubes
  • 1/3 cup (67 grams) packed light brown sugar

Fruit Filling

  • 1/2 cup (100 grams) granulated sugar (plus extra if needed)
  • 3 tablespoons (27 grams) tapioca flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 5 cups (540 grams) Ginger Gold apples, peeled and sliced 1/8-inch thick
  • 2 cups (250 grams) fresh blackberries
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Streusel Topping: Cut the cold butter into 1/2-inch cubes and keep it cold in the refrigerator. In a medium bowl, whisk together flour, cinnamon, ginger, and salt until combined. Add the butter cubes, tossing to coat them in the flour mixture. Using a pastry blender, cut the butter into the flour until the butter pieces are approximately the size of lima beans. If no pastry blender is available, smash pieces flat using your fingers. Then add the brown sugar and rub it into the mixture with your hands until it resembles large bread crumbs. Refrigerate the crumble topping for 60 minutes or freeze for 30 minutes to keep it cold.
  2. Make the Fruit Filling: Preheat oven to 350°F (175°C) and butter a baking dish. In a small bowl, whisk together granulated sugar, tapioca flour, cinnamon, ginger, and salt. Peel and core the apples, slicing them into 1/8-inch thick slices evenly. Taste the apples and blackberries; add 2-3 tablespoons more sugar if the berries are tart. Combine the apples, blackberries, lemon juice, and vanilla extract in a large bowl. Sprinkle the dry tapioca-sugar mixture over the fruit and gently fold to coat. Adjust sweetness by tasting and adding up to 2 more tablespoons sugar if necessary.
  3. Assemble the Crumble: Spoon the fruit mixture into the prepared baking dish, spreading it evenly using the back of a spoon. Sprinkle the streusel topping over the fruit, leaving some edges exposed to see the juices bubble as it bakes.
  4. Bake the Crumble: Bake for 40-45 minutes until fruit juices are bubbling vigorously around the edges and the syrup looks thick, dark, shiny, and clear.
  5. Cool and Serve: Remove from oven and set on a wire rack to cool for at least 20 minutes so the juices thicken. Serve warm plain, with fresh blackberries, or with a scoop of vanilla ice cream.
  6. Storage: Store crumble at room temperature for up to 1 day unless it is above 75°F, then refrigerate covered. Refrigerated crumble can be kept up to 3 days. Reheat in an oven preheated to 350°F (180°C) for 15-20 minutes uncovered before serving.

Notes

  • The crumble topping can be made up to one week in advance and refrigerated until use.
  • If fresh blackberries are tart, increase granulated sugar slightly to balance flavors.
  • Use tapioca flour as a thickener to create a glossy, thick fruit filling.
  • Leave some fruit edges exposed in the baking dish so juices bubble visibly during baking.
  • Serve with vanilla ice cream for an extra indulgent dessert experience.
  • Store leftovers covered in the refrigerator to maintain freshness and reheat gently.

Nutrition

Keywords: apple crumble, blackberry crumble, fruit crumble dessert, easy apple dessert, fall dessert, cinnamon crumble, berry crumble

Find it online: https://kitchenbyclara.com/sweet-and-tart-apple-blackberry-crumble-recipe/