1 1/2 c. all purpose flour
2 Tbsp sugar
1/2 c. (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk
2-3 Tbsp ice water
2 Granny Smith apples, peeled, cored, and sliced
2 c. mixed berries, such as blackberries, raspberries, blueberries
2 Tbsp confectioners' sugar
2 Tbsp cornstarch
1 c. all purpose flour
1/2 c. light brown sugar
1/2 c. oatmeal
1 c. (2 sticks) cold unsalted butter, cut into small pieces
1/4 c. sliced almonds (optional)
To make the crust: Butter an 11-inch pan. Combine the flour, sugar, and butter in a food processor fitted with a metal blade. Pulse 8 to 10 times, or until the mixture resembles coarse crumbs. Add the egg yolk and 2 Tbsp of the water and process for 15 to 20 seconds, or until the dough comes together. Add the additional 1 Tbsp of water if the dough seems too dry. Transfer the dough to the prepared pan and press it onto the bottom and up the sides. Refrigerate for 30 minutes.
Preheat the oven to 350 F.
To make the filling: Layer the apples into the crust and top with the berries. In a small bowl, combine the confectioners' sugar and cornstarch and sprinkle over the berries.
To make the topping: In a small bowl, combine the flour, brown sugar, oatmeal, and butter. With a pastry cutter or 2 knives, blend until the mixture resembles coarse crumbs. Stir in the almonds (if you want them), and sprinkle the mixture over the fruit.
|Crumble with crust and filling|
Bake the crumble for 40 to 45 minutes, or until the topping is golden and the fruit is bubbling. Remove from the oven and let cool on a wire rack for about 10 minutes. Serve warm.
|Ready to bake|