We’re talking about all things apples this month. And who better than Jenna Huntsberger – the mastermind behind our salted dark chocolate chip oat cookie and Whisked! bakery – to inspire a bit of baked apple amazingness? Happy Monday, friends, time to get baking.
Apple Blackberry Crisp (serves 4-6)
For the topping:
¾ cup all-purpose flour
½ cup quick oats
¼ tsp salt
⅔ cup dark brown sugar
1 tsp cinnamon
¼ tsp allspice
¼ tsp ground ginger
¾ tsp baking powder
½ cup (8 Tbs) butter, cold and cut into ¼ inch cubes
Whisk together flour, oats, salt, brown sugar, spices, and baking powder. With your fingers, work the butter into the flour mixture, pinching the butter into smaller and smaller pieces until they are pea-sized.
For the fruit:
2 pounds baking apples (about 6 apples – I really like Northern Spy, Granny Smith, and Pink Lady)
½ lb blackberries (fresh is ideal, but frozen is fine)
¼ cup sugar
1 Tbs cornstarch
1 Tbs lemon juice
Peel, core, and thinly slice apples into ¼ inch slices. Place apple slices in a medium bowl and mix in the blackberries (the easiest way to do this is with your hands).
In a small bowl, mix together the sugar and cornstarch. Toss sugar mixture with the fruit, then mix in the lemon juice. Scrape the fruit into a buttered 8×8-inch baking pan and pat into an even layer.
Assemble and Bake the Crisp:
Preheat the oven to 350 degrees Fahrenheit.
Pat the crumble mixture evenly over the fruit. Bake for 50 to 60 minutes, until the fruit is bubbling and the topping turns a deep golden brown.