Eric has quite a sweet tooth, if I don’t make dessert every once in awhile, I’ll find out he’s eating donuts at work. So I try to make healthy dessert recipes, or at least healthier than donuts. The other week we checked out the new Russian grocery store in Auburn. They had a big box of juicy blackberries for only $1! Eric grabbed them excitedly and said, “You can make me dessert!”
We continued wandering through the store with young Russian and Ukranian couples openly staring at us because we obviously didn’t belong. But there were a lot of little treasures and I’m excited to go back there one day! For dessert I kept it simple because we’re busy. Rather than adding sugar to the blackberries, I used a Fuji apple so that it’s juice would naturally sweeten the dessert.
I made a basic crumble topping and honestly I never really measure when I do this, I just eyeball it adding flour or oatmeal until it’s the consistency I want. But I’ve got approximate measurements for you. So the whole dish only has 1 TBS brown sugar, 1 TBS butter, split between 4 servings! I also added a small dollop of whipped cream (no sugar) to each serving. My typical meals are pretty low in fat so I’m totally fine with working with heavy cream and butter.
The home improvement project is coming along, but boy am I tired and sore! Today I’m ripping out bathroom walls to be replaced. Oh, and building a wall in the living room where a door used to be. Fun!
Blackberry Apple Crumble Recipeserves 4
1 cup fresh or frozen blackberries
1 Fuji apple peeled and chopped
1/4 cup instant oats
2 TBS all purpose flour
1 TBS brown sugar
dash of salt
1 TBS unsalted butter at room temperature
Preheat oven to 350 degrees. Mix berries and chopped apples and spread into a baking dish (mine was 6×6).
In a small bowl mix oats, flour, sugar and salt. Use a fork to stir in butter and mix until everything is crumbly. Sprinkle over top of the fruit.
Bake in oven for 15-20 minutes or until topping is nice and golden. Optional: serve topped with a TBS of whipped heavy cream.
Approximate cost/serving: The whole dessert was only $1.60 to make, so that means just 40 cents a serving.