Apple Berry Crumble
Apple berry crumble, a delicious dessert. Real comfort food warm, juicy with fruit, and baked in the oven until golden brown. Serve it with ice cream, custard, or whipped cream, and you have a dessert that everyone will love.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- oven dish
Ingredients
Fruit Filling
- 4 apples Elstar, Jonagold, Cox, or Golden Delicious
- ½ teaspoon ground cinnamon
- 1 tablespoon dark brown sugar
- ½ orange juice
- ⅔ cup Raspberries
- ⅓ cup blueberries
Crumble Topping
- ⅔ stick butter cold cut into cubes
- ½ cup all-purpose flour
- 2 tablespoons dark brown sugar
- ⅕ cup oatmeal
- ⅛ teaspoon salt
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat oven to
400 °F or 
350 °F.
Fruit Filling
- Peel the apples, remove the core, and cut them into small cubes. Put the apples in the baking dish.4 apples
- Mix with cinnamon and brown sugar.½ teaspoon ground cinnamon, 1 tablespoon dark brown sugar
- Sprinkle orange juice on top.½ orange juice
- Now add the raspberries and blueberries to the dish and mix.⅔ cup Raspberries, ⅓ cup blueberries
Crumble Topping
- Place the cubes of butter in a bowl with the flour. Rub between your fingers until you get small butter granules covered with flour. Not all granules have to be super fine.⅔ stick butter, ½ cup all-purpose flour
- Mix the oats, salt and brown sugar into the butter mix.2 tablespoons dark brown sugar, ⅕ cup oatmeal, ⅛ teaspoon salt
- Top the fruit with the crumble.
- Slide the Apple Berry Crumble into the oven and bake for 40 minutes.
NOTES
1. Crispy or Crumbly Crumble - This crumble is wonderfully crisp and baked until golden brown. If you prefer a crumble (it will be less crisp), add a little more flour.
2. Butter - Make sure your butter is cold to get nice-sized crumbs. To be able to mix it well, cut it into cubes before you crumble it in the flour.
3. Leftover? - TIP! Eat it for breakfast the following day with some yogurt.
4. Berries and Raspberries - Can't get hold of fresh berries or raspberries (or are they out of season and way overpriced and lacking in flavor?). Use frozen fruit. Add that frozen (so don't let it thaw) and extend the baking time by 4 minutes.
5. Individual portions - Would you instead make individual bowls for everyone? Divide the fruit and crumble it among six ramekins. Bake for 20 to 25 minutes until the crumble is golden brown.
6. Substitutes
- Substitute apples with peach or nectarine.
- You can also replace (or supplement) raspberries and blueberries with red currants or blackberries.
- Use lemon juice instead of orange juice.
- Refrigerator - Keep the Raspberry Apple Crumble in the fridge for two days.
- Freezer - Covered with two layers of foil, it can be stored in the freezer for a month.
- Reheat - Bake for 50 minutes in a preheated oven at 350 °F (180 °C).
- Refrigerator - Keep the Raspberry Oatmeal Crumble in the fridge for three days.
- Freezer - Covered with two layers of foil, it can be stored in the freezer for a month.
- Reheat - Bake for 20 minutes, covered with aluminum foil, in a preheated oven at 350 °F (180 °C).
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