Search found 1 match for cast-iron-apple-blackberry-crumble-with-sour-cream-whip
- on Wed May 22, 2019 12:18 am
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- Topic: Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip
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Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip
Makes 1.5 cups; Serves 10; Working time: 45 minutes; Total time: 1 hour 45 minutesIngredients:
Crumb topping
- 3/4 cup all-purpose flour, spooned and leveled
- 1/2 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 cup old-fashioned rolled oats
- 3/4 cup pecans, chopped
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.
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