DIY Crafts

September 20th, 2018

DELISH DISH FOR FALL!

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Written by: rscott
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ENJOY THIS DELICIOUS RECIPE FROM COUNTRY LIVING

INGREDIENTS:

Crumb Topping
3/4 c. all-purpose flour, spooned and leveled
1/2 c. packed brown sugar
3 tbsp. granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 tsp. kosher salt
8 tbsp. (1 stick) cold unsalted butter, cut into pieces
1 c. old-fashioned rolled oats
3/4 c. pecans, chopped

Apple-Blackberry Filling
Unsalted butter, for pan
4 lb. apples (such as Golden Delicious and Gala), peeled, cored, and cut into 1/2-inch wedges
2 c. blackberries
2/3 c. granulated sugar
3 tbsp. cornstarch
1 tbsp. lemon zest plus 2 tablespoons fresh lemon juice
3/4 tsp. kosher salt

Sour Cream Whip
1 c. heavy cream
1 c. sour cream
1/4 c. confectioners’ sugar
1 tsp. pure vanilla extract

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


About the Author

rscott





 
 

 

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