My Recipe Box

Apple-Blackberry Crisp

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Serves eight

  • Make the menu:
    A Seattle Salmon Supper
  • by Fine Cooking staff from Fine Cooking
    Issue 94

For the topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • Pinch salt
  • 1/2 tsp. ground cinnamon
  • 8 Tbs. slightly softened unsalted butter, cut into pieces
  • 1/3 cup chopped hazelnuts
  • 4 cups sliced apples (1/2-inch slices)
  • 2 cups blackberries
  • 2 Tbs. to 1/3 cup sugar, depending on the sweetness of the fruit
  • 2 tsp. cornstarch
  • 1 Tbs. lemon juice

Heat the oven to 375°F.

Make the topping:

Combine the flour, both sugars, salt, and cinnamon in a medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Add the hazelnuts. Refrigerate the topping until you're ready to use it.

Make the crisp:

Put the apples and blackberries in a large  bowl. Taste the fruit and sprinkle on the sugar as needed (use 2 Tbs. sugar for very ripe fruit, or up to 1/3 cup for tarter, less-ripe fruit).

In a small dish, dissolve the cornstarch in the lemon juice. Gently toss the mixture with the fruit.

Pour the fruit into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (keep the other half refrigerated) and bake for 20 minutes.

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 25 to 35 minutes. Let cool for 20 to 30 minutes. Serve warm.

This is a huge hit! I make it every fall, with Gravenstein apples and blackberries. Yummy! Everyone always ask for the recipe. It is a great go-to recipe that people will rave about.

Took this to a potluck last night after making it from apples and berries picked in our yard. It was delicious. The only changes I made were to use a vegan buttery stick instead of cow butter,to substitute half the AP flour with whole wheat pastry flour, and to use a toasted 'sweet-spicy' hazelnut instead of raw nuts (with sugar and chiles). It was a hit.

Everyone I cook this for loves this dessert. If you like berries, this one is for you!

I have made this recipe twice and loved it both times. I served it to guests who raved about it. It is not too sweet and the apples remain firm. I varied the recipe the second time I made it by substituting half of the flour with rolled oats and substituting the wheat flour with spelt flour and it was still delicious. This change was great for those with wheat sensitivities.

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