Apple berry crumble

When the weather gets chilly, I imagine myself wearing a fleece pullover and thick wool socks, curling up in a huge sofa in a cottage somewhere by the sea, with a large steaming bowl of soup and my favorite book. I also start craving really simple rustic foods – tomato soup, roasted tomato pasta, leek and potato soup (all posts to come!) – no frills, light but hearty.

This apple berry crumble is one of those foods. It came together in minutes, required very little additional sugar and butter, and just let the simple sweetness of the fruits shine through. I had the leftovers for breakfast the next day and it was just as good – if not better.

Apple and mixed berry crumble

Ingredients
3/4 stick cold butter, diced; keep the wrapper to grease the pan
2/3 cup sliced almonds
2/3 cup lightly packed brown sugar
3/4 cup rolled oats
1/2 teaspoon salt
1/2 cup all purpose flour
3/4 cup whole wheat flour

2-3 tart baking apples, cored and cut into medium dice (I used Pink Lady)
1 pound frozen berries (I used 8oz each blueberries and raspberries)
Juice and zest of 1/2 lemon
2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom

Preheat oven to 375ºF (190ºC). Lightly butter a 9″x13″ baking dish.

In a large bowl, combine almonds, brown sugar, 1/4 teaspoon salt, oats and flours. With your fingertips, cut the butter into the dry ingredients until the mixture resembles a coarse meal. Set aside.

In a large bowl, combine apples, frozen berries, lemon zest, lemon juice, sugar, cornstarch, spices and remaining 1/4 teaspoon salt. Toss gently to combine well. Pour fruit mixture into prepared baking dish and dot with the reserved butter.

Spread topping evenly over dish, leaving a bit of the fruit peaking out at edges. Bake for 55-60 minutes, until the filling is bubbling and the top is golden brown. Allow to stand 5-10 minutes before serving.

Advertisement