Bumbleberry Apple Crumble Recipe

Prepare fruit

Preheat oven to 375°F (190°C). In a large bowl, combine the mixed berries and diced apples.

Add granulated sugar, brown sugar, lemon juice, cornstarch, vanilla extract, ground cinnamon, and salt to the fruit. Toss gently to coat evenly and let rest for 5 minutes so the juices begin to release.

Transfer the fruit mixture to a 9-inch (or similar 8–9") shallow baking dish, spreading it into an even layer. If the fruit seems very juicy, press a slotted spoon down to remove a little excess liquid (reserve if you want to spoon over individual servings).

In a medium bowl, whisk together the flour, rolled oats, light brown sugar, granulated sugar, and salt until evenly combined.

Add the cold diced butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in the toasted sliced almonds, if using.

Evenly distribute the crumble topping over the fruit in the baking dish, covering the fruit but leaving some gaps so steam can escape.

Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let cool for 15–20 minutes so juices thicken slightly before serving.

While the crumble bakes, prepare the white chocolate chantilly. Place the finely chopped white chocolate in a heatproof bowl.

Heat 2 tablespoons of the cold cream in a small saucepan or microwave until just simmering. Pour the hot cream over the chopped white chocolate and let sit 30–60 seconds, then whisk until smooth and glossy to make a white chocolate ganache. If tiny lumps remain, warm briefly in 5–10 second bursts and whisk.

Place the remaining cold cream, confectioners' sugar, vanilla extract, and salt in a chilled mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed until soft peaks form.

Fold about 2 tablespoons of the whipped cream into the white chocolate ganache to lighten it, then fold the ganache mixture back into the whipped cream until fully combined and smooth. Chill briefly (5–10 minutes) if the chantilly becomes too soft before serving.

Spoon generous portions of the warm bumbleberry apple crumble into bowls or plates.

Top each portion with a dollop or quenelle of white chocolate chantilly. Garnish with a sprinkle of lemon zest and a mint leaf, if desired.

Serve warm (crumble) with cold chantilly alongside. Leftovers: store chilled chantilly and cooled crumble separately in airtight containers for up to 3 days; reheat crumble in a 350°F (175°C) oven until warmed through.