There’s something comforting about the flavours and aroma of this crumble. Crumbles or crisp are traditional desserts that have been made since pioneer days. Why are they still popular? Because they taste as good now as they did then.
Yield: Serves 6 – 7
Preparation Time: About 20 minutes
Baking Time: About 45 minutes @ 175 C (350 F)
- 1 Tbsp (15mL) butter, to grease the pan
- 4 apples, cored and sliced 1 cm thick
- 1 cup (250mL) fresh or frozen blueberries
- 1 Tbsp (15mL) lemon juice (half of small lemon)
- 1/4 cup (50mL) sugar
- 1 Tbsp. (15mL) flour
- ½ cup (125mL) all purpose flour, or whole wheat pastry flour
- ½ cup (125mL) brown sugar, packed
- ½ cup (125mL) rolled oats
- ½ tsp (2mL) baking powder
- 1 tsp (5mL) cinnamon
- ¼ tsp (1mL) salt
- 1/3 cup (75mL) soft butter
- measuring cups and spoons
- pastry scraper (“Fred”), or dinner knife, to cut the butter
- melon baller (Parisian scoop)
- small sharp knife
- large spoon
- 20 cm (8″) square baking dish
- 1 large-sized bowl
- 1 medium-sized bowl
- 1 small-sized bowl
1. Preheat oven to 175 C (350 F)
2. Grease the baking dish with 1 Tbsp (15mL) butter.
3. Cut apples in half. Remove the core with a melon baller. Cut apples into quarters. Cut apple pieces into 1 cm wide slices. Add to a large bowl.
4. Add blueberries to the apple bowl. (If using frozen berries, add to bowl when frozen.)
5. Juice lemon into bowl and toss with apples and berries.
6. Combine ¼ cup (50mL) sugar and 1 Tbsp (15mL) flour in a small bowl. Sprinkle over the apples and berries. Toss together.
7. Spread apple mixture evenly in baking dish.
8. Measure ½ cup (125mL) flour, brown sugar, rolled oats, baking powder, cinnamon and salt into a medium-sized bowl. Mix together with a fork.
9. Add the butter to the bowl, breaking it into little pieces as you add it. Mix the butter into the dry mixture by rubbing it with your fingertips until the dry ingredients look like moist crumbs.
10. Sprinkle the crumb mixture over the fruit.
11. Place the crumble into the oven for about 45 minutes, or until the topping is golden brown, the fruit is bubbly and the apples are soft when poked with a small knife.
12. Remove the apple-berry crumble from the oven and place on a cooling rack.
13. Serve warm or cool. This is also very nice with a dollop of yogurt (or ice cream if you are feeling fancy).
- Instead of apples, try making the crumble with different BC fruit when in season such as peaches, plums, nectarines, pears or rhubarb.
- Instead of blueberries, try other BC berries when in season such as raspberries, blackberries or cranberries.
STEP-BY-STEP – APPLE BERRY CRUMBLE!
Cut apples into thin slices. We like to leave the peel on the apples for more nutrition, fibre and colour.
Add fruity mixture to greased baking dish. Gather and measure dry crumble topping ingredients and place in a bowl.
Mix the butter into the dry mixture by rubbing it with your fingertips until the dry mixture looks like moist crumbs.
©ProjectCHEF2020 All rights reserved
Not to be copied or reproduced without express permission from the author