Brown-Butter Blackberry & Apple Crisp by Half-Baked Harvest

This crumble recipe is by Tieghan from her blog - Half-baked Harvest. Her recipe is made with Peaches and fresh Blackberries, however depending what is in season you can switch out the fruit for other stone fruit such as apples, like I have here. Just use enough fruit to fill whichever pie dish you choose to use. If making an apple crumble I use about 4 apples, sliced. This crumble is another dessert that goes so well with vanilla bean ice-cream. Quick to whip up and bake for a family dinner or to enjoy alone.

Side Notes
Cost of non-staples: $2
Serves: 12

Ingredients
1 apple, sliced
1-2 punnetts fresh blackberries
1 punnett fresh strawberries
1/2 cup brown sugar
1 1/2 tbsp cornstarch
1 tbsp vanilla
CRUMBLE
1 cup flour
1/2 cup oats
1/2 cup brown sugar
1 tsp cinnamon
170g cold salted butter, cubed
4 tbsp maple syrup

My Pantry Staples
brown sugar
cornstarch
vanilla
flour
oats
cinnamon
butter
maple syrup

The Method

1. Preheat the oven to 175°C

2. In a large bowl, toss together the fruit, brown sugar, 1 tablespoon plus 1 teaspoon (use 2 tsp for a thicker filling) cornstarch, and vanilla. Spread the fruit out into a 10-12 inch baking dish or cast iron skillet.

3. To make the topping, combine the oats, flour, brown sugar, 1/2 teaspoon cinnamon, and salt in a medium bowl. Add 8 tablespoons butter and cut the butter into the dry ingredients using a fork or pastry cutter. Sprinkle over the fruit. Cover with foil and bake 30 minutes.

4. Meanwhile, add 4 tablespoons butter to a small pot and set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, 1/2 teaspoon cinnamon, and a pinch of salt. Remove the crumble from the oven, remove the foil, and drizzle the maple butter over the crisp. Bake, uncovered another 25 to 30 minutes.
   
   TIP: Allow to cool slightly and service with Vanilla Bean ice cream.