Apple and Blackberry Crumble

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

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 29%
  • Fat: 9.2g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.4g
  • Carbohydrate: 51.1g
  • Fiber: 3.1g
  • Cholesterol: 23mg
  • Iron: 1.3mg
  • Sodium: 92mg
  • Calcium: 23mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Preheat broiler.
  5. Broil crumble 1 minute or until lightly browned.
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