Cast-Iron Apple and Blackberry Crumble
Blackberry crumble
Claudia Amato/TODAY
print recipe
Rating:
3.4545455 (22 rated)
Cook time:
Prep time:
Servings:
12

My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.

Technique tip: Use your favorite apples for a signature taste and to make it your own.

Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.

Ingredients

  • Crumble topping

    • 1 cup all-purpose flour
    • 3 packs (1 cup) apple-cinnamon instant oatmeal
    • 1 cup light brown sugar
    • 3/4 cup chopped pecans
    • 1 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 8 ounces (2 sticks) cold unsalted butter, grated
  • Apple filling

    • 2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
    • 1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
    • 1 pint blackberries
    • 6 tablespoons unsalted butter, melted
    • 1/4 cup all-purpose flour
    • 1 tablespoon cornstarch
    • 2 tablespoon lemon juice
    • 1 teaspoon cinnamon
    • 1 teaspoon ginger
    • 1/2 teaspoon allspice
    • 1/2 cup light brown sugar
    • 1/2 teaspoon kosher salt

Preparation

Pre-heat oven or grill to 350°F.

For the crumble topping:

In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.

For the apple filling:

In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.

To assemble:

Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.

Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.