Easy Apple Bumbleberry Cherry Crisp in 90 Minutes is a variation on a classic pie that features a delicious tart fruit blend and a sweet crisp topping.
Jump to RecipeWhat the heck is a bumbleberry?
Let me start off by clarifying that there is no such thing as a bumbleberry. I’ve read that Bumbleberry Pie is a traditional Canadian dessert that originated in the the Maritimes – a region of Eastern Canada. In researching the origins of Bumbleberry Pie, I’ve also found it to be a reference to any pie that is made up of a blend of berries and other fruits. Regardless of origin or the exact combination of ingredients, “bumbleberry” desserts are simply delicious!
Bumbleberry Pie typically contains a blend of at least three different types of berries. Blackberries, blueberries, raspberries and strawberries are the most common. I suppose that’s where they get the ‘bumble’ in bumbleberry. In addition to a berry blend, this pie will often contain apples and rhubarb as well. How the pie is finished can vary as much as its contents. I’ve seen these pies finished with a top crust, a crumb topping and even a meringue.
In keeping with tradition, my recipe for Easy Apple Bumbleberry Cherry Crisp in 90 Minutes uses a blend of berries and Granny Smith apples. However, I’m bringing a little bit of Michigan to the mix by choosing Michigan Blueberries and Montmorency Cherries to add a touch of tartness to this dessert instead of rhubarb.
Sometimes I don’t want to fuss with a pie crust, or frankly, wait for my dessert. For me, a crisp is an easy and fast compromise that still delivers on flavor. Top it with a little vanilla ice cream while it’s still warm and you have a little bowl of heaven in your hands. That’s what makes this recipe for Easy Apple Bumbleberry Cherry Crisp in 90 Minutes so perfect.
If you like this recipe for Easy Apple Bumbleberry Cherry Crisp in 90 Minutes, you may also want to try my recipe for Amazing Honolulu Blueberry Crisp. Why Honolulu Blueberry? Check out the post (and recipe) dedicated to a football season, family tradition.
Cutting time, not flavor in this recipe for Easy Apple Bumbleberry Cherry Crisp in 90 Minutes.
If you’re wondering if frozen berries work just as well as fresh, the answer is yes. I prefer using fresh fruit when it’s in season, but frozen berries and cherries work just as well in this recipe for Easy Apple Bumbleberry Cherry Crisp in 90 Minutes. Just make sure your fruit is completely thawed and at room temperature before you get started with the rest of the recipe.
If the fruit is too cold, it will not bake properly. The internal temperature will not get hot enough to activate the thickeners in the tapioca starch if the filling is too cold. The filling will be cloudy and thin and have a slightly starchy taste. So for best results, don’t use cold fruit.
However, if you’re in a hurry, you can thaw frozen fruit in the microwave. Allow it to cool down to room temperature before proceeding with the recipe as directed.
Follow these tips when using frozen fruit and you’ll have a perfect result every time.
Old-Fashioned, New Favorites
I love playing with recipes – especially whenever I can refresh a classic. I love the simplicity of this recipe, but I also love the fact that it comes together quickly and easily can be made gluten free.
I hope you give this recipe for Easy Apple Bumbleberry Cherry Crisp in 90 Minutes a try. It’s a simple and delicious variation of an old favorite. As will all recipes though, make it your own. After all, that’s how family recipes and traditions are started and remembered.
Easy Apple Bumbleberry Cherry Crisp in 90 Minutes
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes55
minutesA delicious blend of tart apples and berries with a sweet, crispy topping.
Ingredients
- For the fruit mixture
2 1/2 cups mixed berries (blackberries, blueberries, raspberries and strawberries)
1 cup tart Montmorency cherries
1 cup Granny Smith apples, peeled and cut into 1/4 inch pieces.
1/4 cup Granulated sugar
2 Tbsp. Tapioca Starch
1 tsp. fresh lemon juice
1/8 tsp. ground cinnamon
1 Tbsp. unsalted butter (for dotting the filling).
- For the crisp topping
1/2 cup A.P. Flour
1/2 cup Almond Flour
1/2 cup granulated sugar
2 Tbsp. packed light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
3 Tbsp. unsalted butter, melted
Directions
- Preheat oven to 350 degrees F.
- Prepare a 1 quart baking pan (mine measures 5″ x 8″ x2″) by lightly coating it with nonstick spray. Set aside.
- Prepare the fruit mixture
- Place all the fruit, tapioca starch, sugar, cinnamon and lemon juice in a medium size bowl. Using a spatula, gently blend all the fruit mixture ingredients until thoroughly combined.
- Pour the fruit mixture into the prepared baking dish and evenly dot the top with 1 Tbsp. of butter.
- Prepare the crisp topping
- Combine the dry crisp ingredients in a bowl and stir them together with a fork. Set aside.
- Melt the 3 Tbsp. of butter and pour over the crisp topping mixture. Blend with a fork until it starts to look like the consistency of wet sand.
- Sprinkle the topping over the top of the fruit mixture.
- Bake at 350 degrees F. for 55 minutes until bubbly and the topping is lightly browned.
- Allow to cool 1 hour before serving so that the fruit mixture has a chance to thicken.
Notes
- Can I use fresh or frozen fruit? Yes. frozen fruit works perfectly for this dessert. Just make sure it is completely thawed and at room temperature before baking. If the fruit is too cold, it will not set properly.
- I used frozen berries and thawed them as recommended. I see a lot of juice in the bottom of the bowl. Is that ok? Absolutely. The juice you see has just been released from the berries as they have thawed. Don’t drain off that liquid! It will all get thickened in the baking process and make a lovely sauce.
