Apple and Blackberry Crumble

Apple and Blackberry Crumble Recipe
Photo: Randy Mayor; Styling: Lydia DeGaris Pursell
This tasty fruit dessert is a great way to satisfy your sweet tooth while reaping the nutritional benefits of fresh apples and blackberries.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 29 %
Fat 9.2 g
Satfat 5.5 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 2.4 g
Carbohydrate 51.1 g
Fiber 3.1 g
Cholesterol 23 mg
Iron 1.3 mg
Sodium 92 mg
Calcium 23 mg

Ingredients

6 cups sliced peeled Rome apples (about 1 1/2 pounds)
1/3 cup packed brown sugar
1 tablespoon lemon juice
1 tablespoon water
1 cup blackberries
1 1/4 cups all-purpose flour
6 tablespoons chilled butter, cut into small pieces
1/2 cup granulated sugar
1/4 teaspoon ground ginger

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium heat or until apples are soft. Place apple mixture in an 8-inch pie plate. Sprinkle blackberries over apple mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add granulated sugar and ginger; toss well. Sprinkle flour mixture over fruit. Bake at 350° for 30 minutes or until bubbly.

Preheat broiler.

Broil crumble 1 minute or until lightly browned.

Note:

May 2002
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