I feel lucky to live in the exquisitely beautiful California Wine Country. What some don't know is, it also happens to be apple and blackberry country! The Summer fruits are plentiful and perfect for a quick pie or crumble.
When the Summertime is right, fruit is found in rows of roadside orchards and walls of wild berry bushes. All the locals know there's about a three week window for free blackberry collecting! After this the Farmer's Markets are your 'friend 'til the end' of the season.
Summer soon fades and Fall opens up with the bit of Heaven that is our local Harvest Fair. Colorful displays and smiling neighbors celebrate the culmination of another season's treasures. We come together in joy and pleasure, celebrating the bounty of the Earth...
At home we relax with a glass of sustainable organic wine; and then make one quick and unforgettable crumble! I love this dessert because it's decadent and virtually effortless: prepare the fruit, mix the crumble, bake, done and yum!
Effortless Apple-Blackberry Crumble
2 1/2 cups fresh Organic Blackberries
2 large Tart Apples (peeled and sliced)
2 tsp fresh Lemon Juice
1/3 cup Vegan Cane Sugar
1/2 tsp Vanilla Extract
1/2 tbsp Cornstarch
1/2 tbsp Gluten-Free Flour
3/4 cup Gluten-Free Flour
1/4 cup Gluten-Free Rolled Oats (uncooked)
1/2 cup Vegan Margarine
1/8 cup Vegan Cane Sugar
1/4 cup Light Brown Sugar
3/4 cup Toasted Pecans or Walnuts (chopped)
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg (or 1/4 tsp fresh Grated)
1 pinch of Sea Salt
Preheat oven to 350 degrees F.
In a mixing bowl, toss all filling ingredients together and set aside. In a separate bowl, combine dry ingredients to form crumb topping. Place fruit mixture into glass casserole dish (8X13 or similar) and then distribute crumble evenly over top.
Bake for 15 minutes. Turn oven up to 400 degrees and bake 10 minutes more, until top is golden and fruit is bubbly. Remove from oven and place on cooling rack 10 minutes or so before serving.
*This recipe could be called Easy-Any-Fruit Crumble. You can substitute pears or plums for the apples. Use blueberries, raspberries, strawberries, peaches, you name it. As long as the fruit measurements stay the same, you will have a great crumble. Use fresh fruit when possible, I think it sets up nicely and tastes best this way.
*If available, a lovely garnish for your crumble when served is a few reserved fresh berries and blackberry or apple blossoms on top. The flowers are beautiful, and edible!
*I wrote the recipe using gluten-free flour which is my preference, but use any flour you like, all will work wonderfully.
Happy Crumbling! If you like this post, please vote! Blessings from BuddhasDelight.
*Image courtesy Flickr creative commons.