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Apple-Blackberry Crisp

Servings: eight



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.


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Reviews (9 reviews)

  • beaujo | 01/02/2022

    This is delicious! I used walnuts instead of hazelnuts only because I wanted to use them up. I think hazelnuts would be excellent. Other than that, I didn't adjust the recipe at all.

  • bellaginger | 09/20/2020

    Delicious early fall dessert! I made in individual ramekins & topped with vanilla gelato. So pretty & tasty. I used combo of Granny Smith & Pink Lady. Note: I could not find the recipe in issue #94

  • coolorado22 | 12/12/2017

    Delicious! Just what I wanted. My husband loves it so much. We had it for dessert with vanilla icecream last night then he had some after breakfast, and he said it is so good he could still have more.
    I changed it a bit, I added 1/2 cup of oats, chopped pecans and walnuts instead of the hazelnuts. 1/2 teaspoon of salt. I added 1 pear, and I added a tablespoon more of lemon juice to the fruit.

    So delicious :-)

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