10 inch round baking dish or other shape of equivalent size
Mixing bowls
Measuring cups and spoons
Ingredients
For the fruit filling
3cupapples, peeled cored and thinly sliced
2cupsfresh blueberries, washed
1tbsplemon juice about ½ lemon
½cupwhite granulated sugar
3tbspall purpose flour
1tspcinnamon
pinch of salt
For the crumble topping
⅓cupall-purpose flour or plain flour
⅓cuplight brown sugar, packed
⅓cupwhite granulated sugar
⅔cuprolled oats
pinch of salt
6tbspunsalted butter
Instructions
Preheat the oven to 375 degrees F. In a mixing bowl add all fruit filling ingredients and mix to combine.Set aside and rest for at least 5 minutes to allow the juices to release.
In another mixing bowl combine all crumble ingredients except the butter. Mix well.Add in cubed butter and use a pastry cutter or your hands to press or pinch the butter into the flour mixture until it is well incorporated and forms a crumbly texture.
Pour the fruit mixture into a prepared 10 inch casserole dish or cast iron skillet. Then sprinkle the crumble mixture evenly over the top.Bake at 375 degrees F for about 40 minutes until the fruit is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to rest for 10 minutes before serving.Serve with a drizzle of custard, whipped cream, ice cream, yogurt or simply on its own. Enjoy!