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Blackberry, Pear, and Apple Crumble

This is a basic crumble that can easily be adapted for different fruit and for vegan diets. I love to make this in September with slightly sour berries because it's a nice contrast to the sweeter pears and apples. I also try to use Macoun apples (which are hard to find) because they're sweeter without being mushy or mealy. It's fun to serve this warm with vanilla ice cream and/or whipped cream!

Course Dessert
Prep Time 35 minutes
Cook Time 30 minutes
Servings 6
Calories 395 kcal

Ingredients

Filling

  • 2 pears peeled and cut into 1" chunks
  • 2 apples peeled and cut into 1" chunks
  • 3 cups fresh blackberries washed and stemmed
  • 1 Tablespoon lemon juice
  • 3 Tablespoons coconut or turbinado sugar
  • 1 Tablespoon arrowroot powder
  • 2 teaspoons ground cinnamon

Topping

  • 1 3/4 cups rolled oats
  • 1/3 cup maple syrup
  • 1/2 cup pecans chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 2 Tablespoons flour wheat, spelt, or almond
  • 1/3 cup coconut oil
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a 9" baking dish or pie plate, or you can use 6 ramekins.

  2. In a large bowl, gently stir together the apples, pears, and blackberries.

  3. Sprinkle the cinnamon, sugar, and cardamom over the fruit and stir gently.

  4. Stir the lemon juice into the fruit mixture and stir gently. Pour the fruit mixture into the prepared baking dish(es).

  5. In a medium bowl, stir together all of the topping ingredients. Once well mixed, sprinkle over the fruit evenly.

  6. Bake the crumble for 20 to 30 minutes (depending on the type of baking dish). It's done when the fruit is bubbling and the top is golden brown.

  7. Remove from oven and cool for a few minutes. This is best served warm.