APPLE-BERRY CRUMBLE

FOR THE CRUST:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 stick (1/2 cup) cold, unsalted Kerrygold Irish butter, cut into small pieces
1 large egg yolk
2-3 tablespoons ice water
FOR THE FILLING:
2 Granny Smith apples, peeled, cored and sliced
2 cups mixed berries, such as blackberries, raspberries and blueberries
2 tablespoons confectioners' sugar
2 tablespoons cornstarch
FOR THE TOPPING:
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup Irish oatmeal, preferably McCann's
2 sticks (1 cup) cold, unsalted Kerrygold Irish butter, cut into small pieces
1/4 cup sliced almonds
Whipped cream or ice cream for serving, optional

TO MAKE THE CRUST:
Butter an 11-inch tart pan with a removable bottom.

Combine flour, sugar and butter in a food processor fitted with a metal blade. Pulse 8-10 times or until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons water and process for 15-20 seconds, or until the dough comes together, adding up to an additional tablespoon of water if it seems too dry. Transfer the dough to the prepared pan and press it onto the bottom and up the sides. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F.

TO MAKE THE FILLING:
Layer the apples into the crust and top with the berries. In a small bowl, combine the confectioners' sugar and cornstarch; sprinkle over berries.

TO MAKE THE TOPPING:
In a small bowl, combine the flour, brown sugar, oatmeal and butter. With a pastry cutter or two knives, blend until the mixture resembles coarse crumbs. Stir in the almonds and sprinkle the mixture over the fruit.

Bake the crumble for 40 to 45 minutes or until the topping is golden and the fruit is bubbling. Remove from the oven and let it cool on a wire rack for about 10 minutes. Serve warm.

Top with whipped cream or ice cream if desired.

Servings: 8
Source: The Irish Pub Cookbook by Margaret M. Johnson