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Easy Blackberry Apple Crumble
Cook Time
35 mins
Total Time
35 mins
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.
Course: Dessert
Servings: 6 to 8
Author: Christine | Mid-Life Croissant
For The Filling
  • 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.
For the Crumble
  • 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
  1. Preheat oven to 350 degrees.
  2. Combine filling ingredients in pie tin or baking dish.
  3. Mix crumble ingredients together with your hands, work the butter in so it is vaguely cohesive.
  4. 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.)
  5. Bake for 25 to 35 minutes until the topping is browned and the fruit juices are bubbling up the sides.
  6. Serve warm.
Recipe Notes

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.