Apple Blackberry Crisp

In an effort to eat more healthy, I went to the store and bought 4 pounds of strawberries, 4 pounds of grapes, and 18 ounces of blackberries. I was pretty excited to have a bowl of fresh fruit for my breakfast, and the strawberries and grapes tasted so good together. And then I bit into a blackberry. Yow! It was so tart my face scrunched up and I couldn't even finish the berry.

Source: Twin City Frozen Foods

I immediately started thinking of things I could make with my blackberries, and I decided on apple blackberry crisp. I guess this means that my quest to eat healthy was short lived.

I have a go-to recipe for apple crisp that my good friend gave me, but I was concerned about the blackberries and what they might need for balance in the crisp. So I found a recipe for apple blackberry crisp online, and then combined the two (because I LOVE the crisp topping from my friends' recipe) and it was absolutely delicious!

So if you're like me, and you get a batch of tart blackberries, whip up some apple blackberry crisp. Or better yet, go and buy some blackberries just for this crisp. And serve it with a big scoop of vanilla ice cream. You won't be sorry.


Apple Blackberry Crisp

Adapted from Fine Cooking and Crystal Wilde's recipe

Printer Friendly Version

Topping

1 cup flour

1 cup quick oats

1 cup brown sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup melted butter

Filling

6 cups sliced apples (I used Granny Smith but you could mix things up a little)

2 cups blackberries

1/2 cup sugar

1 tbsp cornstarch

1 tbsp lemon juice

2 tbsp butter

Heat the oven to 350 degrees F.

Mix together the dry ingredients for the topping, and then stir in the melted butter. Set aside.

Put the apples and blackberries into a large bowl and stir in the sugar. In a small dish, dissolve the cornstarch into the lemon juice and gently toss the mixture with the fruit.

Pour the fruit mixture into a 9x13" glass or ceramic baking dish and dot with butter. Top the fruit with the topping and bake for approximately 45 minutes until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling. Let cool for 20 to 30 minutes. Serve warm.