Skillet Blackberry Apple Oat Crunch with Salted Macadamia
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
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.
Skillet Blackberry Apple Macadamia Oat Crunch
- 2 tablespoons butter
- 2 apples (chopped into pieces)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- handful blackberries
- 100g butter (melted)
- 100g oats
- 75g salted macadamia (chopped)
- 1 teaspoon cinnamon
- 60g spelt flour (see notes)
- 100g brown sugar
- Pre-heat the oven to 175°C.
- 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.
- Melt the butter and set to one side.
- In a large bowl, mix the oats, macadamia, cinnamon, flour and sugar. Add the butter and stir until combined.
- Pour 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!
- You can substitute the spelt for any flour you like.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.