Our little blog that could has taught me so many things since its inception, but one thing that has proven to be invaluable is the fact that apparently, I can bake. (Who knew? See here and here for examples!) When I started undertaking baking tasks in the kitchen, both my mother and grandmother laughed at me/each other, asking each other where I could have possibly gotten this knack from…since it clearly wasn’t from either of them. Nonetheless, my dabbling in the kitchen has once again paid off, with a desert that has gotten rave reviews from the lucky nuts who were around to try it, and some valuable nutshell correspondents.. A blackberry-apply crumble. YUM.
- 10 average size Apples (I used McIntosh)
- 1 pint of Blackberries (I used Driscoll’s which came by the half pint)
- Butter or Margerine
- Brown Sugar
- Oats (I used Robin Hood’s ‘easy oats’ brand)
The best part about this recipe is that you don’t have to be too prudent with the measurements. You can use these as a starting point and add more depending on how the mixture is looking!
1. Peel apples, de-core, and chop into small pieces. (This is the most tedious part of the recipe! After this, it’s so easy, I promise!)
2. In a large mixing bowl, mix together 1 cup of oats, 1/2 cup of brown sugar and 1/2 teaspoon of cinnamon.
3. Mix in chopped apples and whole blackberries.
4. Add 1/4 cup of butter or margerine and mix everything together until you get an evenly dispersed mixture.
5. Scoop mixture into a pyrex dish and evenely disperse it.
6. Add a light layer of oats on the top for extra crispiness (if desired).
7. Bake in the oven for 40 minutes at 350 degrees.
Voila! This recipe is actually so delicious and toward the healthy side of the spectrum (the desert spectrum, that is). The blackberries add the perfect amount of tartness to this sweet treat and since it’s so simple to make, it makes the perfect desert for your next dinner party, potluck, or in our case, Bachelor viewing party! Happy baking nuts!