Today’s recipe comes from another Windy City Blogger, Dannie, of Stile.Foto.Cibo, which I think means Style, Instagram…and Cinnabon in Italian. Ahh, no, it says right there on her blog – style. photography. food. Well, thanks to Dannie, you people can be whipping up a blackberry apple toffee crumble, which pretty much sounds like the bomb.com to me.
I’m not sure if any of you Chicagoland peeps go to Stanley’s for their cheap produce, but I know in the midst of summer, you can get blackberries for, like, 39 cents a carton or some crazy a$$ pricing. While blackberries read more of a summer fruit to me, Dannie assures her readers that this is a very special fall dish, which I assume translates right into winter, too.
I love a good crumble, and hope you do, too. Dannie has made hers vegan, but I assume it’s even easier to go the non-vegan route and plop a giant glob of caramel sauce and vanilla ice cream on this.
Blackberry Apple Toffee Crumble
- 1/3 c flour
- 1/4 c butter (I used vegan butter)
- 1/4 c light brown sugar
- 1/3 c oats
- 1 large or 2 small apples (pick your favorite kind to bake with)
- 1 pint blackberries
- 2 tbsp lemon juice
- 1/4 c vegan caramel sauce
- Non-dairy ice cream of your choosing
Visit Dannie at Stile.Foto.Cibo for the steps to make this amazing and easy dessert.