Lemon Apple Blueberry Crumble
Here’s a variation on an old favorite – apple crumble with a flavorful boost of lemon and ginger along with the traditional cinnamon, and blueberries to add a splash of color too. It’s a family friendly classic that you can whip up easily on a weeknight, and it goes perfectly with ice cream, or a splash of cream. Choose a crisp variety of apple that works well for baking, such as Cortland, Empire, Fuji, Honey Gold, or Braeburn.
Ingredients
Filling
- 6 apples
- 1 lemon zest & juice
- 1/2 cup blueberries
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon flour
Crumble Topping
- 1/2 cup flour
- 1/2 cup whole rolled oats
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 cup butter
Instructions
- Pre-heat the oven to 350 degrees Fahrenheit.
Filling
- Peel and core the apples, slice them, and then cut the slices into bite size chunks. Place the apples in a bowl.
- Juice and zest the lemon, and then divide each in half. You'll use half for the filling, and set aside the other half for the topping.
- Add half the juice and zest to the apples.
- Add the rest of the ingredients for the topping and stir so the fruit is thoroughly coated and the lemon zest is evenly distributed.
- Transfer the filing to a 1 1/2 quart casserole dish, or a similarly sized glass baking dish.
Topping
- Add the dry ingredients to a large bowl, along with the remaining half of the lemon zest and juice. Stir together loosely to mix.
- Cut in the butter with knives, or work it with your fingers until the mixture is moist and the crumbs are about pea-sized.
- Pour the topping over the fruit mixture, and then press it down gently to form a mostly even layer over the filling.
- Bake in the oven for about 20 minutes, until the filling is bubbling and the topping is golden brown.
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