Apple and Blackberry Crisp

This afternoon was spent making this apple crisp, reading a food magazine and watching one of my favourite cooking shows that I had taped with my PVR (French Food at Home – Laura Caulder). Pretty good day. In the morning we took the little guy out on the sled because it had snowed – again. Buffy bailed early though. She was shivering and when I took her leash she turned and started running home. Poor George had to pull the sled with only a little help from Simon. He worked his butt off though – I am hoping for a quiet day from him tomorrow.

Anyhow, onto the apple crisp. I really like the addition of the blackberries. This recipe can be made without them – I have done this many times. For me, the key to a good apple crisp is the right mix of crisp topping to apples. The crisp needs to be just that, crisp. I have had greasy ones before which tells me that there was too much butter. They also can’t be too sweet. I don’t add much sugar to the apple part of the dessert. I also prefer to use apples that hold there shape. In the apple crisp I made today I used Empire and Granny Smith because that is what I had on hand. I love tart apples so if you prefer a sweeter kind, then by all means, use what you have.
Use a 2 quart Corningware or other oven safe dish.
Crisp Topping
1/2 cup butter cut into cubes
1 1/2 cups rolled oats
1/2 cup all purpose flour
3/4 lightly pack brown sugar
1 tsp cinnamon
pinch of cardamom (leave it out if you like but it adds an amazing aroma to the house)
Fruit
6 apples, peeled and cut into chunks
1/2 pint blackberries, washed
1 tsp lemon juice
1 heaped tbsp all-purpose flour
1/4 brown sugar
How-to:
1. In a food processor (a bowl with a pastry blender works just fine too), combine all of the crisp topping ingredients. Pulse until the butter is the size of a pea and everything is blended. About 5-10 seconds of pulsing the machine. That’s it. The topping is done.
2. Get your husband to peel the apples (as I do) and then cut them into 2 cm wedges and put them in a medium mixing bowl with the rinsed blackberries and sprinkle the lemon juice over the fruit.
3. Add the flour and brown sugar to the fruit and stir to coat reasonably evenly.
4. In a 2 quart (approximately) baking dish, lightly greased either with butter or cooking spray, dump in the apples and blackberries. Spread them out so it is even in your dish.
5. Gracefully dump the crisp topping onto the fruit and spread that out.
6. Bake in a 375 degrees F oven for 45 minutes. Turn the oven down to 350 degrees F if the apples aren’t done then bake for an additional 10 minutes. If you are using less firm apples then reduce your baking time accordingly. Use your judgement.
I serve my apple crisp with custard from a can – it is delicious. Serve with vanilla ice cream if you prefer or if you are really up-market, make your own custard from scratch (or just call the stuff in the can creme anglaise to make yourself feel better).

Yields 4-6

Apple and Blackberry Crisp

20 mins Prep Time

50 mins Cook Time

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Ingredients

  • 1/2 cup butter cut into cubes
  • 1 1/2 cups rolled oats
  • 1/2 cup all purpose flour
  • 3/4 lightly pack brown sugar
  • 1 tsp cinnamon
  • pinch of cardamom (leave it out if you like but it adds an amazing aroma to the house)
  • 6 apples, peeled and cut into chunks
  • 1/2 pint blackberries, washed
  • 1 tsp lemon juice
  • 1 heaped tbsp all-purpose flour
  • 1/4 brown sugar

Instructions

  1. In a food processor (a bowl with a pastry blender works just fine too), combine all of the crisp topping ingredients (first 6 ingredients - up to the apples).
  2. Pulse until the butter is the size of a pea and everything is blended. About 5-10 seconds of pulsing the machine. That's it. The topping is done.
  3. Get your husband to peel the apples (as I do) and then core them and cut them into 2 cm wedges and put them in a medium mixing bowl with the rinsed blackberries and sprinkle the lemon juice over the fruit.
  4. Add the flour and brown sugar to the fruit and stir to coat reasonably evenly.
  5. In a 2 quart (approximately) baking dish, lightly greased either with butter or cooking spray, dump in the apples and blackberries. Spread them out so it is even in your dish.
  6. Gracefully dump the crisp topping onto the fruit and spread that out.
  7. Bake in a 375 degrees F oven for 45 minutes. Turn the oven down to 350 degrees F if the apples aren't done then bake for an additional 10 minutes. If you are using less firm apples then reduce your baking time accordingly. Use your judgement.
  8. I serve my apple crisp with custard from a can - it is delicious. Serve with vanilla ice cream if you prefer or if you are really up-market, make your own custard from scratch (or just call the stuff in the can creme anglaise to make yourself feel better).
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