Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip

Name: Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip
Total time: 1 h 45 min
Yield: 10 serving(s)
Ingredients: 3/4 c. all-purpose flour, spooned and leveled; 1/2 c. packed brown sugar; 3 tbsp. granulated sugar; 1 tsp. ground cinnamon; 1/4 tsp. ground cardamom; 1/2 tsp. kosher salt; 8 tbsp. (1 stick) cold unsalted butter, cut into pieces; 1 c. old-fashioned rolled oats; 3/4 c. pecans, chopped; Unsalted butter, for pan; 4 lb. apples (such as Golden Delicious and Gala), peeled, cored, and cut into 1/2-inch wedges; 2 c. blackberries; 2/3 c. granulated sugar; 3 tbsp. cornstarch; 1 tbsp. lemon zest plus 2 tablespoons fresh lemon juice; 3/4 tsp. kosher salt; 1 c. heavy cream; 1 c. sour cream; 1/4 c. confectioners' sugar; 1 tsp. pure vanilla extract

By Kate MerkerPublished: Aug 13, 2018

3.7

3 Ratings

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a cast iron pan with apple blackberry crumble and a bowl of sour cream whip

Brian Woodcock

Yields:

10 serving(s)

Total Time:

1 hr 45 mins

A dollop of tangy whipped cream balances out this dessert's fruity sweetness.

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Ingredients

Crumb Topping

3/4 cup all-purpose flour, spooned and leveled
1/2 cup packed brown sugar
3 Tbsp. granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 tsp. kosher salt
8 Tbsp. (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 lb. 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 Tbsp. cornstarch
1 Tbsp. lemon zest plus 2 tablespoons fresh lemon juice
3/4 tsp. kosher salt

Sour Cream Whip

1 cup heavy cream
1 cup sour cream
1/4 cup confectioners' sugar
1 tsp. pure vanilla extract

Directions

1. Step 1Whisk 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.
2. Step 2Preheat 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.
3. Step 3Bake until topping is browned and fruit is bubbling, 50 minutes to 1 hour (cover with foil after 20 minutes if crumble becomes too dark before fruit is bubbling). Let cool on a wire rack 10 minutes before serving. Serve with Sour Cream Whip alongside.
4. Step 4Make Sour Cream Whip: Beat together heavy cream, sour cream, confectioners’ sugar, and pure vanilla extract with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Makes 1 1/2 cups