Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip

Wed May 22, 2019 12:18 am

Makes 1.5 cups; Serves 10; Working time: 45 minutes; Total time: 1 hour 45 minutes

Ingredients:
Crumb topping

Apple-blackberry filling

unsalted butter, for pan
4 pounds apples (such as Golden Delicious and Gala), peeled, cored, and cut into 1/2-inch wedges
2 cups blackberries
2/3 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
sour cream whip, for serving

Directions:

Make topping: whisk together flour, brown sugar, granulated sugar, cinnamon, cardamom, and salt in a bowl. Add butter and cut in with a pastry blender or your fingers until the mixture resembles coarse meal. Add oats and pecans and press mixture into small clumps. Freeze while preparing filling.
Make filling: Preheat oven to 375°F. Butter a shallow 12-inch cast-iron skillet. Toss together apples, blackberries, sugar, cornstarch, lemon zest and juice, and salt in a bowl. Transfer to prepared skillet. Scatter topping over fruit.

Sour Cream Whip

Beat together 1 cup each heavy cream and sour cream, 1/4 cup confectioner's sugar, and 1 teaspoon pure vanilla extract with an electric mixer on medium speed until soft peaks form, 1-2 minutes.