Cherry Berry Apple Crumble
Flavors of summer and fall come together in this delightful crumble! It's an ideal way to use up the last of the season's berries while also dipping your toes into autumn's early apple varieties. The crunchy streusel topping ties it all together — top with vanilla ice cream for pure bliss.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup (149g) granulated sugar
- 1 tablespoon (11g) Instant Clearjel
- 3 cups (425g) fresh or frozen raspberries or blackberries or strawberries (a mixture is great!)
- 3 cups (397g) apples, peeled and diced
- 1 cup (142g) dried cherries
- 2 tablespoons (39g) cherry concentrate
- 1 1/2 cups (134g) rolled oats, old-fashioned or quick-cooking*
- 1 cup (213g) light brown sugar, packed
- 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon cinnamon, Vietnamese preferred
- 7 tablespoons (99g) butter, melted
Instructions
- 1
Preheat the oven to 375°F.
- 2
Blend the sugar and Instant ClearJel. Add the fruit and cherry concentrate and stir until combined.
- 3
Divide among four 2-cup baking dishes. There will be about 1 1/2 cups filling per dish. Set aside.
- 4
To make the topping, combine the oats, sugar, flour, and cinnamon. Pour in the butter — mix till the mixture is crumbly.
- 5
Divide the topping among the four dishes of berry filling.
- 6
Bake for 30 to 35 minutes for fresh berries, 40 to 45 minutes for frozen berries, until the topping is lightly browned and the filling is bubbly.
- 7
Remove from the oven, and cool at least 15 minutes before serving. Top with ice cream or whipped cream, if desired.