Have you ever had a crumble? If not, prepare to be blown away. Crumbles are similar to fruit crisps; they’re filled with delicious, hot fruit filling and topped with a crunchy topping. These crumbles have the tart/sweet fruit combo of blackberries and apples, and they’re topped with a crisp, sweet, cornmeal and almond crumble topping. Please don’t be scared off by the cornmeal in the topping; it isn’t going to taste like there’s cornbread on top of your fruit. I use fine-ground cornmeal, so it just gives the topping a little extra oomph without making it gritty. Plus, all deliciousness aside, how pretty is that fuchsia fruit filling!
1/2 c. fine-ground yellow cornmeal
1/2 c. whole-wheat flour
1/4 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. finely chopped almonds
6 T. butter, cold
4 c. blackberries
2 c. diced apple (peeled and cored)
1/3 – 1/2 c. granulated sugar, depending desired level of sweetness and sweetness of fruit
2 T. all-purpose flour
2 tsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
- Preheat the oven to 375 F. Grease 10 ramekins and set slightly apart on a rimmed baking sheet (my baking sheet is pretty rough; it gets a lot of use).
- To make the topping, whisk cornmeal, flours, brown sugar, and almonds in a medium bowl.
- Cut in the butter to form a coarse pebbly mixture.
- To make the filling, fold blackberries, apples, granulated sugar, flour, lemon juice, cinnamon, and nutmeg in a large bowl.
- Divide the filling evenly between the ramekins.
- Top fruit with 1/4 packed cup of topping. Gently break topping apart to cover fruit. The ramekins will almost be overflowing.
- Bake for 25-30 minutes, or until topping is lightly browned and fruit is hot and bubbly.