I begin Le Cordon Bleu school in Portland, Oregon next week. I am so excited to get started, and was telling one of my friends about the program, and she asked me if I was going for the degree in Culinary Arts or in Baking & Pastry Arts. I think that I may have given her the nastiest look ever, and barked back "Culinary Arts, of course!". To me, baking and making pastry goes in the same category as vacuuming and trying to fold a fitted sheet. I hate it, and it's just not going to happen. It's as simple as that. I can throw down a savory quiche crust, if need be, but that's where I draw the line. However, when entertaining, having a nice dessert recipe in my pocket as an easy "go to" is essential. That is why I love this recipe so much. It is so simple, yet so flavorful, and the ingredients
are always available.
My recipe calls for fresh blackberries. Often they are extremely expensive or not in season. This is where the opportunities for versatility in this recipe come in. My Mom makes amazing blackberry jam and has it in the freezer year-round. I often substitute that for the blackberries, making sure to slightly reduce the amount of sugar in the recipe, to taste, to account for the sugar in the jam. Using store-bought jam is always an alternative; opt for an organic, unsweetened, seeded jam that provides the flavor of the berry without a lot of added sugar. Also, one can always use frozen blackberries; simply defrost and drain the berries before adding them to the recipe.
Serve with a scoop of vanilla bean ice cream or fresh whipped cream doused with a little bit of lemon juice, sugar and vanilla extract, and this dessert will impress guests throughout the year. I make my crumble in individual ramekins, so each guest has their own portion, but it is just as easily baked and served from a traditional pie dish.
Ingredients
6 large apples, cored, peeled and thinly sliced
Juice of 1 lemon (Zest the lemon first, as you will need the zest later on in the recipe.)
2 Tablespoons butter
6 Tablespoons sugar, divided
1 pint (2 cups) fresh blackberries, roughly chopped (or 6 Tablespoons blackberry jam)
Zest of 1 lemon
2/3 cup all-purpose flour
3/4 cup oats
1 teaspoon ground cinnamon (or Pumpkin Pie Spice, if preferred)
8 Tablespoons cold butter, cut into pieces
1/3 cup brown sugar
Vanilla bean ice cream or whipped cream for serving, if desired.
Juice of 1 lemon (Zest the lemon first, as you will need the zest later on in the recipe.)
2 Tablespoons butter
6 Tablespoons sugar, divided
1 pint (2 cups) fresh blackberries, roughly chopped (or 6 Tablespoons blackberry jam)
Zest of 1 lemon
2/3 cup all-purpose flour
3/4 cup oats
1 teaspoon ground cinnamon (or Pumpkin Pie Spice, if preferred)
8 Tablespoons cold butter, cut into pieces
1/3 cup brown sugar
Vanilla bean ice cream or whipped cream for serving, if desired.
Preparation
Pregeat oven to 375 degrees.
Toss the apples with 3 Tablespoons of sugar and the juice of one lemon, and saute in 2 Tablespoons of butter over medium heat in a large sauepan for approximately 10-12 minutes until the apples are softened. Drain any excess liquid. Gently combine the sauteed apples with the chopped blackberries (or blackberry jam) and lemon zest and set aside.
In a large bowl, combine the remaining 3 Tablespoons sugar, flour, oats, cinnamon and cold butter. Using your hands, combine the ingredients together, making sure to break up and integrate the butter very well, until the mixture resembles coarse crumbs. Add in the brown sugar to combine.
Lightly grease individual ramekins or a deep pie dish with butter or non-stick spray. Spoon the apples into the bottom of each ramekin to desired amount, or into the bottom of the entire pie dish. Top with the oatmeal crumble mixture. Place the ramekins or pie dish on a large baking sheet to catch any drippings, as the fruit tends to bubble over. Bake for approximately 45 minutes, or until the crumble topping is golden brown.
Serve with vanilla ice cream or whipped cream, if desired.
Yields: approximately 6 servings
Pregeat oven to 375 degrees.
Toss the apples with 3 Tablespoons of sugar and the juice of one lemon, and saute in 2 Tablespoons of butter over medium heat in a large sauepan for approximately 10-12 minutes until the apples are softened. Drain any excess liquid. Gently combine the sauteed apples with the chopped blackberries (or blackberry jam) and lemon zest and set aside.
In a large bowl, combine the remaining 3 Tablespoons sugar, flour, oats, cinnamon and cold butter. Using your hands, combine the ingredients together, making sure to break up and integrate the butter very well, until the mixture resembles coarse crumbs. Add in the brown sugar to combine.
Lightly grease individual ramekins or a deep pie dish with butter or non-stick spray. Spoon the apples into the bottom of each ramekin to desired amount, or into the bottom of the entire pie dish. Top with the oatmeal crumble mixture. Place the ramekins or pie dish on a large baking sheet to catch any drippings, as the fruit tends to bubble over. Bake for approximately 45 minutes, or until the crumble topping is golden brown.
Serve with vanilla ice cream or whipped cream, if desired.
Yields: approximately 6 servings
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