Apple and Blackberry Crumble

By Suzanne Holman • August 25th, 2007

Ingredients:

6 cups sliced peeled Rome apples

(about 1 1/2 pounds)

1/3 cup packed brown sugar

1 tablespoon lemon juice

1 tablespoon water

1 cup blackberries

1 1/4 cups all-purpose flour

6 tablespoons chilled butter, cut into small pieces

1/2 cup granulated sugar

1/4 teaspoon ground ginger

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium heat or until apples are soft. Place apple mixture in an 8-inch pie plate. Sprinkle blackberries over apple mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add granulated sugar and ginger; toss well. Sprinkle flour mixture over fruit. Bake at 350° for 30 minutes or until bubbly.

Preheat broiler.

Broil crumble 1 minute or until lightly browned.

Yield:

8 servings

From Cooking Light magazine

Nutritional Information

CALORIES 287(29% from fat); FAT 9.2g (sat 5.5g,mono 2.6g,poly 0.5g); PROTEIN 2.4g; CHOLESTEROL 23mg; CALCIUM 23mg; SODIUM 92mg; FIBER 3.1g; IRON 1.3mg; CARBOHYDRATE 51.1g

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