Tart blackberries flirt openly with pink lady apples in this easy, breezy apple crumble dessert that satisfies your sweet tooth without blowing your healthy lifestyle out of the water.
Ok, who has leftover champagne? *waves sheepishly*
This may seem like a tangent but it’s (kinda) not. Bear with me.
It’s hard to get through New Year’s Eve without at least a little leftover champagne. We often either buy too much because ohmygod what if we ruuun ooouttttt!!!! It will stay 2015 foreeeevvverrrr! Or, we just kinda secretly don’t like champagne. [What?!? This is a real thing. I’ve checked. Believe me.] So we [I’m using the Royal “We.” I totally like champagne. And prosecco. Yum. Prosecco would work in this situation, too. Anyway, now I really am in danger of going on that aforementioned tangent]…So…WE…buy a bottle to have a sip at midnight and the rest goes back in the fridge.
But here’s the deal. It’s January 5th. That champagne is no longer drinkable.
Which is why you should soak your blackberries in it before you make this apple crumble.
Ta Da!! See? It was related the whole time.
Soaking your berries in champagne is not intrinsically necessary to this recipe. Of course not. This blackberry apple crumble will be delicious either way. It’s just a fun thing to do. Shouldn’t we all have just a little bit more fun?!? It also takes a bit of the tart edge off the berries and satisfies
your my need to let nothing go to waste.
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Healthy Blackberry Apple Crumble Dessert Recipe
2016 has brought about the time for me to play nice with my lifelong nemesis, Moderation. Doesn’t come naturally. I’m an “all or nothing” kind of gal, in general. But I’ve really gone off the rails lately and, while it was super fun letting my desires run willy nilly, I can’t live like that. At least not without needing a nap every ten minutes. It’s time to get back on track.
This crumble helps because it’s a legit dessert, albeit on the moderately healthy side. Sure there’s some butter, a little brown sugar and, of course, champagne…if you go that route…but, in the big bad world of sweets, this humble crumble walks the line beautifully between healthy and delicious. It ain’t bad to look at either.
If you’re looking for something TRULY healthy, try the crumble recipe from Green Kitchen Stories that inspired this one. No refined sugar at all! And very very good. But I needed a little brown sugar. And, since no one in my family but me likes coconut, I went with real butter.
As long as I can keep my portion size in the realm of “reasonable,” I’m golden.
- 3 6 oz punnets of fresh blackberries if going the champagne route, soak berries for one hour in as much champagne as you have leftover then drain well., rinsed
- 2 apples peeled I used pink lady, cored and cut in 1/4 inch chunks
- 1/2 teaspoon vanilla extract
- 1 tablespoon raw honey
- zest of 1 meyer lemon
- 2 teaspoons meyer lemon juice omit if soaking berries in champagne.
- 1 cup gluten free rolled oats
- 3 tablespoons almond flour
- 1/4 cup crushed walnuts
- 1 pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter cut in a few small pieces
Preheat oven to 350 degrees.
Combine filling ingredients in pie tin or baking dish.
Mix crumble ingredients together with your hands, work the butter in so it is vaguely cohesive.
Spread the crumble evenly over the fruit, but let it be loose. If fruit pokes through the surface that's totally fine (in my opinion, it's actually preferable to an unbroken topping.)
Bake for 25 to 35 minutes until the topping is browned and the fruit juices are bubbling up the sides.
Keeps well wrapped tightly in the fridge for about a week.
Soaking the berries tends to increase the amount of liquid in the crumble which can make leftovers a little soggy. So, try not to have leftovers. JK. But I do recommend spooning some of the liquid out before storing in the fridge.
Prep time doesn't include optional soaking berries.