Cast-Iron Apple-Blackberry Crumble with Straus Vanilla Ice Cream

Fresh organic blackberries are one of the gifts of summer here in Sonoma County, and this recipe is a wonderful way to incorporate them into a dinner menu. Be sure to top this crumble off with locally made Straus Family Creamery vanilla ice cream!

Cast-Iron Apple Blackberry Crumble with Straus Vanilla Ice Cream
  • Serves: 12
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Ingredients

  • 4 pounds Organic Fuji Apples
  • 2 cups Fresh Organic Blackberries
  • 1 pint Straus Vanilla Ice Cream
  • 2/3 cup granulated sugar
  • 3/4 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • one stick salted butter
  • 1 cup old fashioned rolled oats
  • 3/4 cup chopped pecans
  • 1/2 teaspoon sea salt
  • unsalted butter for the pan

Instructions

  1. 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 course meal. Add oats and pecans and press mixture into small clumps. Freeze while preparing the filling.

  2. Preheat oven to 375° F. Butter a shallow 12-inch cast-iron skillet. Peel, core and cut the apples into one half inch wedges. Toss together apples, blackberries, sugar, cornstarch, lemon zest and juice, and salt in a bowl. Transfer to prepared skillet. Scatter the topping over the fruit.

  3. Bake until the topping is browned and the fruit is bubbling, 50 minutes to 1 hour. Let cool on a wire rack 10 minutes before serving with Straus vanilla ice cream.

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