Irish Apple Blackberry Crumble
Easy Irish Apple Blackberry Crumble, with juicy fruit under a buttery, crumble topping, is delicious any time of year. It's a recipe inspired by a visit to Dingle, Ireland.
Servings: 6 servings
Calories: 383kcal
Ingredients
Filling:
- Nonstick spray
- 1 tablespoon lemon juice
- 6 medium-sized McIntosh apples or another sweet-tart variety (about 2½ pounds)
- 2 tablespoons granulated sugar
- ⅛ teaspoon ground cloves
- 1 pinch salt
- 6 ounces blackberries (fresh or frozen)
Topping:
- 6 tablespoons granulated sugar
- ½ cup butter, unsalted, cold
- 1 cup all-purpose flour, unbleached
- Whipped Cream (optional, to top the crumble)
Instructions
Prepare the filling:
- Preheat the oven to 400° F. Have an 8-inch x 8-inch baking pan ready and spray the bottom and sides with nonstick spray.
- Pour the lemon juice into a large bowl. Peel, core, and slice the apples into 1-inch chunks. (If you're using an apple slicer like I did, cut each wedge into 3 pieces.) Place the apple chunks in the bowl and after each addition toss them in the lemon juice to keep them from turning brown.
- Add the 2 tablespoons of sugar to the bowl, along with the ground cloves and the pinch of salt and toss the apples to coat them in the sugar and spices.
- Slice the blackberries in half (if they are large - if they're tiny you can skip this.) Add the sliced blackberries to the apples and mix them in.
Make the crumble:
- Use 1 or 2 teaspoons of the butter to grease the bottom and sides of the baking pan.
- Slice the remaining butter into small pieces and place them in a medium bowl. Add the 6 tablespoons of sugar and the flour to the bowl. Use a pastry blender or a fork to cut the butter into the flour and to combine everything together - it is ready when the mixture looks shaggy and most of the loose flour is gathered up by the butter.
Assemble and bake:
- Pour the apples and blackberries into the prepared pan, and spread them into an even layer. Sprinkle the flour-butter-sugar mixture evenly over the top of the fruit.
- Put the pan in the oven and bake it for 30-35 minutes. The apples should be soft and the crumble topping lightly browned in places.
- Remove the pan from the oven to a cooling rack and allow it to rest for 20 to 30 minutes. You can eat it hot from the oven if you really, really can't wait - but you may burn your tongue! Allowing it to rest will also give the juices a little time to set so that the servings are less runny.
- Serve portions of the Irish Apple-Blackberry Crumble topped with fresh whipped cream. Leftover crumble can be covered and stored in the fridge for up to 3 days.
- Makes about 6 servings.
Notes
- McIntosh apples are my favorite for baking, but you can also experiment with your preferred varieties. McIntosh apples have great texture and, I think the perfect tartness. If you decide to go with a sweeter variety, adjust the sugar to suit your taste.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 61g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 144mg | Potassium: 263mg | Fiber: 6g | Sugar: 37g | Vitamin A: 632IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg
