The following recipe for apple blackberry crisp could not be easier or more delicious and best of all I shared these individual size crisps with my ‘littles’ and they loved them! I used the last of the apples from the little green apple tree in my backyard- the one that took several years before it produced more than a handful of apples- so I guess a congratulations is in order, if you congratulate apple trees(?) I think a simple recipe for apple blackberry crisps in your repertoire is not a bad thing to have with the busy holiday season fast approaching. I would suggest serving these crisps warm, a quick reheat right before bringing them to the table. Try serving apple blackberry crisps warm with a scoop of vanilla ice cream on top, a popular tradition around the holidays in our home. I think the crisps are pretty with the sort of blackberry explosions that leave bright splashes of hot jam like colors throughout.I always promise myself not to get carried away with the pictures that go with my recipes but in this case I did have fun taking these pictures, the sun cooperated, hooray!
Adapted from The Apple Cookbook by Olwen Woodier.
- 4 large baking apples, like Gravenstein, Pink Lady or Honey Crisp
- 2 cups blackberries
- 1/2 cup granulated sugar
- 2 teaspoons lemon juice
- 1 cup all purpose flour, plus 2 tablespoons
- 1/2 cup brown sugar
- 1 teaspoon apple pie spice
- 1/2 teaspoon cinnamon
- Generous pinch sea salt
- 1 stick unsalted butter, cut in small bits
- Preheat the oven to 400F.
- Grease 6 oven proof ramekins, 6-8 ounce size.
- Peel core and slice the apples, place in a large bowl.
- Add the blackberries, sugar, lemon juice and 2 tablespoons of the flour to the apple slices, divide up evenly into the ramekins.
- Using a medium size bowl, mix together the remaining 1 cup flour, brown sugar, spices and pinch of salt.
- Cut the butter bits into the flour mixture with a fork or your hands until the mixture looks like fairly large size crumbs.
- Sprinkle the crisp topping over the apple/blackberry mixture and bake for 30 minutes, or until the crisp topping is golden brown.
- Serve warm with vanilla ice cream.