Apple and Blackberry Crumble
This tasty apple and blackberry crumble is the perfect easy dessert for late Summer. A fresh fruit filling is topped with an amazing crunchy crumble topping - just add ice cream!
Servings: 6
Calories: 512 kcal
Ingredients
For the crumble:
- 1 Cup (148 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¾ Cup (160 g) Light Brown Sugar
- ½ Cup (56 g) Pecans roughly chopped
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ Cup (113 g) Vegan Butter melted
For the filling:
- 3 Cups (360 g) Fresh Blackberries
- 1 ½ pounds (681 g) Apples about 4 cups, peeled and cut into small pieces
- ½ Cup (100 g) Sugar
- 2 Tablespoons (16 g) Cornstarch
- 1 Tablespoon Lemon Juice
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 375 °F (191 °C). Lightly spray a 2-quart baking dish with cooking spray.
- Combine all of the crumble ingredients together in a medium bowl. Stir well until it is chunky. Place it in the refrigerator while you prepare the filling.1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, ¾ Cup (160 g) Light Brown Sugar, ½ Cup (56 g) Pecans, 1 teaspoon Cinnamon, ¼ teaspoon Salt, ½ Cup (113 g) Vegan Butter
- Combine all of the filling ingredients together and stir well to coat the fruit. You can mix it directly in the baking dish if you want.3 Cups (360 g) Fresh Blackberries, 1 ½ pounds (681 g) Apples, ½ Cup (100 g) Sugar, 2 Tablespoons (16 g) Cornstarch, 1 Tablespoon Lemon Juice, 1 teaspoon Vanilla, ½ teaspoon Cinnamon, ¼ teaspoon Salt
- Crumble the topping over the top of the fruit mixture.
- Place your casserole dish on a baking sheet to catch any drips. Bake in the preheated oven for 45 minutes or until the filling is bubbling and the topping is golden brown.
- Allow to cool for about 30 minutes before serving.
Notes
STORAGE: Store leftover crumble in the refrigerator for up to 4 days. Reheat before serving.