Apple & Blackberry Crumble | Grapevine Magazine
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Apple & Blackberry Crumble 

Prep time: 20 min
Baking Time: 45 min
Cooling Time: 20 min
Difficulty: easy

Ingredients:

7 large honeycrisp apples, peeled, cored and sliced into wedges
1/4 teaspoon lemon zest
1 teaspoon lemon juice
250 ml | 1 cups honey, divided
1 tablespoon cornstarch
1 1/4 teaspoon salt, divided
350 ml | 1 1/2 cups blackberries, fresh or frozen
600 ml | 2 1/2 cups white flour
1 teaspoon cinnamon
8 tablespoons butter, cut small

Method:

1. Preheat the oven to 375 degrees F/ 200 degrees C.

2. In a large mixing bowl, combine apples, lemon zest, lemon juice, 1/4 cup (60 ml) honey, corn starch and 1/4 teaspoon salt. Toss until well mixed. Add the blackberries and gently, toss again. Pour the mixture into a baking dish and set aside.

3. In another mixing bowl, whisk the flour, 1 teaspoon salt, and cinnamon until incorporated. Add the butter and using your hands or a fork, mix in the butter until completely combined with the flour mixture. Pour in the remaining 3/4 cup (185 ml) of honey and stir. Almost all of the flour should be moist and the crumbles should be starting to get large. Again using your hands, distribute the crumble mixture evenly over the apples and blackberries, crumbling and large clumps as you go.

4. Bake for 45 minutes until the top is golden and crisp. Let cool 20 minutes before serving.



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