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Wednesday, July 27, 2016

Apple and Blackberry Crumble


This tasty fruit dessert is a great way to satisfy your sweet tooth while reaping the nutritional benefits of fresh apples and blackberries.  Because this fruit isn't heavily sweetened, we recommend serving with light vanilla ice cream or custard.

Yield: 8 servings

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

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.

Cooking Light 
MAY 2002 

Nutritional Information
Amount per serving
Calories: 287
Calories from fat: 29%
Fat: 9.2g
Saturated fat: 5.5g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.5g
Protein: 2.4g
Carbohydrate: 51.1g
Fiber: 3.1g
Cholesterol: 23mg
Iron: 1.3mg
Sodium: 92mg
Calcium: 23mg

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