A dollop of tangy whipped cream balances out this dessert’s fruity sweetness.YIELDS:10 servingsTOTAL TIME:1 hour 45 minsINGREDIENTSCrumb Topping3/4 c.
spooned and leveled1/2 c.
packed brown sugar3 tbsp.
granulated sugar1 tsp.
ground cinnamon1/4 tsp.
ground cardamom 1/2 tsp.
kosher salt8 tbsp.
cold unsalted butter,
cut into pieces1 c.
old-fashioned rolled oats 3/4 c.
pecans, choppedApple-Blackberry Filling
Unsalted butter, for pan4 lb.
apples (such as
Golden Delicious and
Gala), peeled, cored, and
cut into 1/2-inch wedges2 c.
granulated sugar3 tbsp.
lemon zest plus 2 tablespoons fresh lemon juice3/4 tsp.
kosher saltSour Cream Whip1 c.
heavy cream1 c.
sour cream1/4 c.
confectioners’ sugar1 tsp.
pure vanilla extractBuy ingredients onlineSend this recipe to your trolleyADD TO BASKETCreate a shopping listView listPrint, email, or view list on your mobile.ADD TO SHOPPING LISTPowered by Whisk.com DIRECTIONS
- Whisk together flour, brown sugar, granulated sugar, cinnamon, cardamom, and salt in a bowl. Add butter and cut in with a pastry blender or your fingers until the mixture resembles coarse meal. Add oats and pecans and press mixture into small clumps. Freeze while preparing filling.
- Preheat oven to 375°F. Butter a shallow 12-inch cast-iron skillet. Toss together apples, blackberries, sugar, cornstarch, lemon zest and juice, and salt in a bowl. Transfer to prepared skillet. Scatter topping over fruit.
- Bake until topping is browned and fruit is bubbling, 50 minutes to 1 hour (cover with foil after 20 minutes if crumble becomes too dark before fruit is bubbling). Let cool on a wire rack 10 minutes before serving. Serve with Sour Cream Whip alongside.
- Make Sour Cream Whip: Beat together heavy cream, sour cream, confectioners’ sugar, and pure vanilla extract with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Makes 1 1/2 cups
Tools you’ll need: cast-iron skillet ($24, amazon.com)