blackberry crumble in bow 2This delicious jumble of a crumble came about by luck this week.  I don’t usually eat blackberries this time of year, but the grocery store I usually go to had organic ones on sale for a price I simply could not resist.  And blackberries just sounded so juicy and luxurious, a way to brighten up the body and soul in this bleak, bitter cold weather we are having.  The recipe below is a conglomeration of my favorite fruit crisp/crumble recipes, based on what I had on hand and what I thought my family would enjoy.  I cannot tell you how good, sweet and juicy these blackberries taste when baked with a bit of apples and topped with the brown sugar, cinnamon, oats, almonds and pepita (shelled pumpkin seeds) mixture.  The rich,velvety fruit contrasts with the crunchy, hearty topping.  And of course with their deep, indigo color, the blackberries are loaded with antioxidants.  After the excesses of the holiday season,  it is refreshing to eat a fruity dessert. It is quite a breeze to prepare, since the blackberries require no chopping, and while it’s baking away in the oven, making your kitchen smell wonderful, you can do other things.  My kids were home both yesterday and today because their schools were closed due to the extreme cold and blowing snow.  I was so happy to be able to throw this blackberry apple crumble together yesterday morning and have it turn out so well, though it was an adventure to find enough natural light to photograph this dish, because of the faint winter morning light.  Luckily, I have a porch, and out on the porch I went in the sub-zero temperatures with the steaming blackberry apple crumble to photograph.  The deep purple of the blackberries looked so pretty against the cold, white snow and the morning sky.  The sugar I had sprinkled on the blackberries before adding the topping looked just like snow.  The contrast made me think about how beautiful the light and dark look together, and how our lives are defined by all types of contrasts.  And that treating ourselves now and then to blackberries in the winter is good for us.  I have put this recipe in the category of desserts because it is sweet, but it is substantial enough to have with breakfast, as we did this morning.  Today I am going to be joining the Fiesta Friday gathering at Angie’s blog, The Novice Gardener, and will be taking this recipe over to share with the lovely bloggers there. blackberries and applesblackberries and apples in dishblackberry crumble 4blackberry crumble in bowl

Blackberry Apple Crumble

  • Servings: 4-6
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  • 3 cups blackberries
  • 1 cup apples, peeled and thinly sliced (about 1 medium-sized apple)
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/4 cup butter
  • 3/4 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup slivered almonds
  • 2 tablespoons roasted and salted pepitas (shelled pumpkin seeds)


Preheat your oven to 400 degrees Fahrenheit.  Melt the butter in a small pan.  In a mixing bowl, combine the oats, flour, brown sugar, cinnamon, almonds, and pepitas.  Place the blackberries and apple slices in a 1.5 quart baking dish (or a baking dish of a similar size).  Sprinkle the granulated sugar and cornstarch over the fruit and mix gently.  Stir the melted butter into the oat/flour topping mixture and then gently spoon the topping mixture over the fruit, distributing it as evenly as possible.  Bake for about 25 minutes.  This dish is delicious on its own, but also tastes good with vanilla ice cream.  Enjoy!