Crisp, cool air.
Crunchy leaves to step on.
The return of hockey.
Pumpkin things.
Plus all things baked that come ushering back into season. Crisps, crumbles, pies, cookies, doughnuts, turkeys.
With some hand-picked blackberries stored away in my freezer (thanks mom!), I made an apple blackberry crisp, at the nagging request of the husband.
It's was the perfect blend of late summer sweetness from the blackberries, with the tartness of fall, granny smith apples. Topped with what tasted like a giant oatmeal cookies, with tons of brown sugar.
This topping can be used with any sort of filling, raspberry and nectarine, just plain ol' apples, triple berry, anything you want to put a topping on basically, just adjust the flour accordingly depending on the juiciness of the fruit.
Apple blackberry crisp
3 large granny smith apples, peeled, cored and cut into 1/4-inch slices
2 cups blackberries, fresh or frozen. If frozen, do not thaw.
1/4 teaspoon cinnamon
1/4 cup sugar
2 tablespoons flour
topping:
1/2 cup butter, cool and cubed into 1/2-inch cubes
1/2 cup brown sugar, packed
1/2 large flake oats, not quick oats
1/2 cup white sugar
1/4 cup flour
Preheat oven to 350 degrees.
In a large bowl, toss together the apples, blackberries, cinnamon, sugar, and flour. Stir until no dry clumps remain. Pour into a 9x13-inch dish, or a deep, round ceramic dish (like me!). Set aside.
In the bowl of your stand mixer, combine the brown sugar, oats, white sugar, and the flour, stir to combine thoroughly. Add the cubes of butter and turn your mixer onto medium speed and it should start to form crumbles in about 2 - 3 minutes. Once you see all the butter has been combined into the flour-sugar mixture, turn off mixer. Alternatively, you can use your hands and crumble the butter into the dry ingredients until you get the same result.
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Using your hands, scoop handfuls of the topping onto the fruit, making sure to press down and cover the entire top. You should see no fruit poking through the topping, press the topping gently to make sure it adheres to the fruit.
Bake for an hour to 75 minutes, or until fruit is bubbling and topping is golden brown. Remove from oven and let rest for at least 15 minutes before serving. Serve warm with ice cream or whipped cream.
