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). 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.
20 mins Prep Time
50 mins Cook Time
- 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
- 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).
- 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.
- Peel and core the apples 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.
- Add the flour and brown sugar to the fruit and stir to coat reasonably evenly.
- 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.
- Gracefully dump the crisp topping onto the fruit and spread that out.
- 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).