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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This crumble combines the tartness of granny smith apples, the sweetness of red apples, and the rich, jammy flavor of mulberries. The fruit mix is cooked until tender and infused with orange juice and zest, while the crumble topping is made with oats, almonds, and cold butter for a perfectly golden and crisp finish. Serve it hot or cold with vanilla ice cream for a delightful treat.
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Cook the chopped red and granny smith apples with orange juice, orange zest, and sugar until fork tender.
Mix in the corn flour once the apples are cooked and set aside.
Cook half of the mulberries in the same pan until soft and jammy, then mash and strain them.
Pour the strained mulberry mixture over the remaining fresh mulberries.
Mix all the dry ingredients together in a bowl.
Add the very cold butter and rub it between your fingers until combined, keeping small buttery bits throughout the mixture.
Layer the cooked apples and mulberries in a baking dish.
Spread the crumble mixture evenly on top of the fruit layer.
Bake in a preheated oven at 200°C for 20–30 minutes until the crumble is golden brown.
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For a nuttier flavor, toast the almonds lightly before adding them to the crumble mix.
Ensure the butter is very cold to achieve a crumbly texture in the topping.
Can I use frozen mulberries?
Yes, frozen mulberries can be used, but make sure to thaw them and drain excess liquid before cooking.
What can I substitute for almonds?
You can use walnuts, pecans, or hazelnuts as a substitute for almonds.
Can I make this crumble gluten-free?
Yes, substitute the flour with a gluten-free flour blend and ensure the oats are certified gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I use other fruits?
Yes, you can substitute apples and mulberries with fruits like pears, blueberries, or raspberries.
