Apple Blackberry Crisp

Side view of apple blackberry crumble in a pie plate showing filling to topping ratio.

5 from 1 vote

Apple Blackberry Crisp

Tart apples and sweet blackberries with a touch of orange, baked under a buttery, golden oat topping until the fruit bubbles. Serve it warm with vanilla ice cream

Prep Time30

Cook Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 270kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

Apple Blackberry Filling

2 pounds tart apples such as Granny Smith (about 5 to 6), peeled, cored, and thinly sliced
1 cup blackberries if frozen, let them thaw first
1 tablespoon orange juice fresh
zest of one orange
1 tablespoon cornstarch
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon vanilla
½ teaspoon kosher salt

Crumble Topping

⅓ cup all purpose flour
⅓ cup brown sugar packed
⅓ cup white granulated sugar
⅔ cups old fashioned rolled oats
½ teaspoon kosher salt
6 tablespoons butter cold
½ cup chopped pecans or walnuts optional

Instructions

Preheat oven to 350 F.
Butter a 9 x 9-inch baking dish. Peel, core, and thinly slice the apples
2 pounds tart apples such as Granny Smith
In a bowl, mix together all of the filling ingredients and set aside.
1 cup blackberries, 1 tablespoon orange juice, zest of one orange, 1 tablespoon cornstarch, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon vanilla, 1/2 teaspoon kosher salt
Stir together all topping ingredients except for the butter
1/3 cup all purpose flour, 1/3 cup brown sugar, 1/3 cup white granulated sugar, 2/3 cups old fashioned rolled oats
Cut cold butter into small pieces and mix in to the oat topping. You can use a fork or a pastry cutter, but I use my hands. You want to get it thoroughly mixed in, ideally to form pea-sized pieces.
6 tablespoons butter

Place filling in baking dish and crumble the topping over it until the filling is covered. Bake for 35-40 minutes until topping is golden brown and apples are fork-soft

Video

Notes

Notes:

1. If using frozen blackberries, let them thaw first. Using them frozen will release too much water and make your filling soupy.

2. Use at least some Granny Smith apples for firmness. You can mix and match with others (best alternatives are described in the post above)

3. Make sure the butter is cold when incorporating it into the topping mixture.

4. Use old-fashioned rolled oats. Instant oats turn mushy, and steel-cut oats stay hard.

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Nutrition