Rustic Apple & Blackberry Crumble with Oat Topping
On September 14, 1931, the United States officially adopted "The Star-Spangled Banner" as its national anthem, cementing a piece of its history and identity into song. To commemorate this enduring symbol, we turn to a dessert that evokes similar feelings of comfort, tradition, and home. This rustic apple and blackberry crumble, with its warm, spiced fruit and buttery oat topping, offers a taste of classic American baking, perfect for sharing.
Ingredients
- 6 mediumApples, such as Granny Smith or Honeycrisp, peeled, cored, and sliced 1/4-inch thick
- 2 cupsFresh Blackberries
- ½ cupGranulated Sugar
- 2 tablespoonsCornstarch
- 1 tablespoonFresh Lemon Juice
- 1 teaspoonGround Cinnamon
- 1 pinchSalt
- 1½ cupsOld-Fashioned Rolled Oats
- 1 cupAll-Purpose Flour
- ½ cupLight Brown Sugar, packed
- ¼ cupGranulated Sugar
- ½ teaspoonGround Cinnamon
- ¼ teaspoonSalt
- ½ cupUnsalted Butter, very cold and cubed (1 stick)
Milk: Unsalted Butter · Wheat: All-Purpose Flour
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
- “Excellent source of Iron” — 21 CFR 101.54(b)
Method
- 1
Preheat oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.
- 2
In a large bowl, combine the sliced apples and fresh blackberries. Add the 1/2 cup granulated sugar, cornstarch, lemon juice, 1 teaspoon cinnamon, and a pinch of salt. Toss gently until the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish and spread evenly.
- 3
In a separate medium bowl, prepare the oat topping. Combine the rolled oats, all-purpose flour, brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk briefly to combine.
- 4
Add the cold, cubed butter to the dry topping ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the mixture until coarse crumbs form, with some pea-sized pieces remaining.
- 5
Evenly sprinkle the oat topping over the fruit mixture in the baking dish.
- 6
Bake for 45-55 minutes, or until the topping is golden brown and crisp, and the fruit filling is bubbly and tender when pierced with a knife. If the topping browns too quickly, you can loosely tent it with foil.
- 7
Remove from oven and let cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm.
Chef's notes
- For best results, use a mix of tart and sweet apples, such as Granny Smith with Fuji or Honeycrisp, to achieve a balanced flavor profile.
- The crumble can be assembled ahead of time, covered, and refrigerated for up to 24 hours before baking. If baking from cold, add an extra 10-15 minutes to the baking time.
- Leftovers can be stored, covered, in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through.
- Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream for an extra indulgent experience.
Personalized nutrition
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