Tuesday, October 23, 2012

Crumble in the Bronx

So a few weeks ago, I made this Blackberry Crumble and it was so good I thought I'd share the recipe.

This is from the Williams and Sonoma website, and I've included my minor modifications below.


  • 4 apples
  • 4 cups fresh or frozen blackberries or blueberries (I used fresh) 
  • 2 tsp. cornstarch
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1 cup old-fashioned rolled oats
  • 1/2 cup shredded dried coconut
  • 1/2 cup chopped almonds (I used sliced almonds) 
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 8 Tbs. (1 stick) unsalted butter, melted


Preheat an oven to 325°F.

Peel, core and thinly slice the apples.(I didn't slice very thin because I am lazy. And I have a two year old. Look, you're lucky I baked at all. You're not, probably, because you didn't eat any. Someone is though.)

In a bowl, stir together the berries, apples, cornstarch and granulated sugar. Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter. (I used a rectangle.) 
In a bowl, stir together the flour, brown sugar, oats, coconut, almonds, cinnamon and ginger. Drizzle with the melted butter and toss with a fork to combine. Sprinkle the crumble mixture evenly over the fruit. Bake until golden and crisp, 45 to 50 minutes. Serve warm. Serves 6 to 8.

Adapted from New Healthy Kitchen Series, Desserts, by Annabel Langbein (Simon & Schuster, 2006).


Randi said...

Clever title, ho-sepha.

Jessica said...