Skillet Blackberry Apple Oat Crunch with Salted Macadamia

This skillet blackberry apple oat crunch has macadamia for a touch of luxury. One pan, no mess and a simple, quick dessert is ready in no time, perfect for summer. 

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This skillet blackberry apple oat crunch is the latest recipe of mine to include blackberries. We’ve had a flying start with the bushes in our garden this year, although it’s still a little early for blackberries. I’m making the most of the abundance of blackberries as I am moving at the end of the year, and this will be the last time I have my own personal supply.

I’ve also got several bags in the freezer from last year (and even one from the year before, I think). Before we had our own bushes, I loved to go blackberry picking (or brambling, as it’s known in the north of England), but find wild blackberries much smaller and not quite as pretty as their cultivated cousins. 

The fruit combo in this skillet blackberry apple oat crunch is awesome. Blackberries and apples go so good together. I love any kind of crumble, but wanted to go for a slightly different topping this time. The slightly luxurious addition of macadamia gives the dessert a whole new taste slant. Almonds or hazelnuts would work just as well, if you don’t have macadamia.

The best thing about this recipe is the fact that it is made in one pan, my ever-adored skillet. I use my skillet for everything from cornbread, to eggy bread and even blackberry overnight buns. And if you love cooking and baking in skillets, check out Skillet Love, my Pinterest board, for more inspiration.

So, as I said, everything in one pan. Cook the apples in the skillet, top with the oat crunch, pop in the oven, throw on a little vanilla ice-cream, and Bob’s your uncle. Dessert doesn’t come much easier than this.

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Skillet Blackberry Apple Macadamia Oat Crunch

This skillet blackberry apple oat crunch has macadamia for a touch of luxury. One pan, no mess and a simple, quick dessert is ready in no time.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 people

Ingredients

• 2 tablespoons butter
• 2 medium-sized apples (chopped into pieces)
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• handful blackberries
• 100g (¼ cup + 3 tbsp) butter (melted)
• 100g (3½ oz) oats
• 75g (2¾ oz) salted macadamia (chopped)
• 1 teaspoon cinnamon
• 60g (½ cup) spelt flour (see note 1)
• 100g (½ cup) brown sugar

Instructions

• Pre-heat the oven to 175°C (350℉).
• Melt the butter in a medium-sized skillet and then add the apples, brown sugar and cinnamon.
• Cook until the sugar has melted and the apples are soft.
• Stir in the blackberries and remove from the heat.
• In a bowl, melt the butter and set to one side.
• In another large bowl, mix the oats, macadamia, cinnamon, flour and sugar. Add the butter and stir until combined.
• Pour/spoon over the apple and blackberry mixture and press down with the back of a spoon until it is even.
• Bake for around 30 minutes until the top is golden brown, and the fruit is bubbling up.
• Leave to cool a little, then serve with vanilla ice-cream. Enjoy!

Notes

 

1. You can substitute the spelt for any flour you like.

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.