Apple-Berry Crumble with Irish Whiskey Cream

a slice of apple-berry crumble topped with irish whiskey whipped cream sitting on a white plate with a fork laying on the edge and mixed berries laying behind.

5 from 1 vote

Apple-Berry Crumble with Irish Whiskey Cream

This Apple-Berry Crumble has a shortbread type cookie crust, with layers of fresh fruit and mixed berries topped with an oatmeal-almond crumble and a dollop of Irish whiskey whipped cream!

Prep Time20

Cook Time45

Chilling Time30

Total Time1 35

Course: Dessert

Cuisine: Irish

Keyword: apple-berry tart, shortbread crust, Irish whiskey cream, summer dessert

Servings: Servings

Calories: 728kcal

Author: Lisa Johnson

Equipment

11-inch tart pan

Ingredients

Shortbread Crust

1 ½ cups all-purpose flour
2 Tablespoons granulated sugar
½ cup unsalted butter cut into pieces
1 large egg yolk
2 Tablespoons ice cold water

Filling

2 Granny Smith apples peeled, cored, and sliced
2 cups mixed berries I used blackberries, blueberries, raspberries
2 Tablespoons powdered sugar
2 Tablespoons cornstarch

Crumble Topping

1 cup unbleached all-purpose flour
½ cup light brown sugar
½ cup old-fashioned oatmeal not instant, preferably McCann's Irish Oatmeal
1 cup unsalted butter cut into small pieces
¼ cup sliced almonds

Whipped Cream

1 cup whipping cream substitute canned coconut cream for dairy-free
2 Tablespoons powdered sugar
1 Tablespoon Irish Whiskey I used Jameson

Instructions

Shortbread Crust:

Butter an 11-inch tart pan with a removable bottom. Combine the flour, sugar and butter in a food processor. Pulse 8 to 10 times, or until the mixtures resembles coarse crumbs.
Add the egg yolk and 2 Tablespoons of ice water and process for 15 to 20 seconds, or until dough comes together. If the dough seems too dry, add the additional Tablespoon of water.
Transfer the dough to the prepared pan and press it onto the bottom and up the sides. Refrigerate for 30 minutes.

Filling:

Preheat oven to 350 degrees. Layer the apples into the chilled crust.
Add the berries on top of the apple slices. In a small bowl, combine the powdered sugar and cornstarch and sprinkle it over the berries.

Crumble Topping:

In a large bowl, combine the flour, brown sugar, oatmeal, and butter. Using a pastry cutter or two knives, blend until the mixture resembles coarse crumbs. Stir in the almonds, and sprinkle over the berries.
Place on a parchment/silpat lined baking sheet and bake for 40 to 45 minutes,or until the topping is golden and the fruit is bubbling.
Remove from the oven and let cool on a wire rack for about 10 minutes.

Irish Whiskey Whipped Cream:

Beat whipping cream (or coconut cream) in a large bowl until it starts to thicken. Add the sugar and Irish Whiskey and continue to beat until creamy.
Serve warm crumble with a dollop of Irish Whiskey Whipped Cream.

Notes

I have used a 10 1/2-inch ceramic tart pan in the past and it worked just fine if you do not have the metal type.
Using an apple-peeler-corer-slicer gadget makes this dessert extra easy to prepare.

Nutrition