Recipes and Cooking Apple-Blackberry Pie Since you can use frozen berries, this apple and blackberry crumble can be made any season of the year. Serve warm and top each slice of fruit crumble with a scoop of vanilla ice cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 7, 2018 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 40 mins Slow Cook Time: 3 hrs Stand Time: 60 mins Total Time: 40 mins Servings: 8 Yield: 8 wedges Jump to Nutrition Facts Ingredients 1 recipe Pastry Crust 3 large cooking apples, peeled, cored, and sliced 1/4 inch thick 2 cup fresh blackberries or frozen blackberries, thawed and drained ⅔ cup sugar 2 tablespoon all-purpose flour 1 teaspoon lemon zest ½ teaspoon ground cinnamon ¼ cup heavy cream 1 recipe Streusel Topper Vanilla ice cream (optional) Homemade Pastry 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water Streusel Topper ⅓ cup rolled oats ⅓ cup all-purpose flour ¼ cup packed brown sugar 3 tablespoon butter, cut up 2 tablespoon chopped toasted pecans Directions Line a 6-quart oval slow cooker with nonstick pan lining paper. Transfer Pastry Crust to prepared cooker (pastry should extend 2 to 3 inches up the sides). If desired, use a fork to press top of pastry to lining paper. In a medium bowl toss together the next six ingredients (through cinnamon). Stir in cream. Spoon mixture into crust in cooker. Sprinkle with Streusel Topper. Cover and cook on high for 3 to 3 1/2 hours or until filling is bubbly and pastry is golden, giving crockery liner a half-turn halfway through, if possible. Turn off cooker. Let stand, uncovered, 1 hour. If desired, serve with ice cream. Homemade Pastry In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour, gradually adding water until dough begins to come together. Gather it into a ball, kneading gently until it holds together. Streusel Topper In a bowl combine oats, flour, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Print Nutrition Facts (per serving) 462 Calories 21g Fat 66g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 462 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 50% Cholesterol 37mg 12% Sodium 233mg 10% Total Carbohydrate 66g 24% Total Sugars 35g Protein 5g Vitamin C 12.1mg 61% Calcium 38mg 3% Iron 2mg 11% Potassium 215mg 5% Fatty acids, total trans 1g Folate, total 68.9mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.