Ingredients
For the Crumble Topping
- 115 grams unsalted butter (cold, cut into cubes)
- 100 grams granulated sugar
- 95 grams bleached all-purpose flour (or a mix of all-purpose with buckwheat or whole wheat)
- 70 grams rolled oats (or large flake oats)
- 1.25 mL Diamond Crystal fine kosher salt
For the Fruit Filling
- 650 grams Cortland apples (about 4 apples, peeled, cored, and sliced)
- 450 grams fresh blueberries (washed, dried, and picked over)
- 50 grams granulated sugar
- 30 mL cornstarch
- 15 mL fresh lemon juice
- 5 mL vanilla bean paste
Optional for Serving
- Vanilla bean ice cream
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Butter a large 10-inch (25 cm) deep baking or casserole dish. Place the dish on a large rimmed baking sheet lined with parchment paper to catch any drips during baking.
- Make the Crumble Topping: In a large bowl, whisk together the flour, oats, sugar, and salt. Add the cold butter cubes and toss them in the dry mix to coat. Using your fingertips, press and work the butter into the mixture until it forms a crumbly texture with lots of texture. If your kitchen is warm, refrigerate this topping until ready to use.
- Prepare the Fruit Filling: Peel, core, and slice the apples. Ensure the blueberries are washed, dried, and free from stems or twigs. In a large bowl, toss the sliced apples and blueberries with the cornstarch, sugar, lemon juice, and vanilla bean paste until the fruit is evenly coated.
- Assemble the Crumble: Pour the fruit filling evenly into the prepared baking dish. Scatter the crumble topping in globs evenly over the fruit layer to cover it completely.
- Bake the Crumble: Place the baking sheet with the dish in the oven and bake at 400°F (200°C) for 40 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 20 minutes or until the fruit is bubbling and the topping is a beautiful golden brown.
- Cool and Serve: Remove from the oven and allow to cool on a wire rack slightly. Serve warm or at room temperature, ideally accompanied by vanilla bean ice cream for a luscious finish.
Notes
- Using a mix of all-purpose flour with buckwheat or whole wheat flour can add extra flavor and texture to the crumble topping.
- Refrigerating the crumble topping before baking helps maintain a crumbly texture, especially in warm environments.
- Ensure the fruit filling is evenly coated with cornstarch to avoid a runny filling after baking.
- Serving with vanilla bean ice cream elevates the dessert, but it’s delicious on its own or with whipped cream.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
