Crisps have some of the best part of pie (the fruit filling, the crunchy crumble topping), but without all the work of making your own pie crust.
- Jenna Huntsberger, Whisked!
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 T) butter, cold & cut into ¼-inch cubes 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) ¼ cup sugar 1 T cornstarch 1 T lemon juice
Apples and blackberries have this small season where they overlap in early fall, so it's nice to use them together in a fall recipe. The color from the blackberries is amazing too.
Whisk together flour, oats, salt, brown sugar, spices, & baking powder. With your fingers, work the butter into the flour mixture, pinching the butter into pieces until they are pea-sized. Peel, core, and thinly slice apples into ¼-inch slices. Place apple slices in a medium bowl & mix in the blackberries with your hands. In a small bowl, mix together the sugar & cornstarch. Toss sugar mixture with the fruit, then mix in the lemon juice. Scrape the fruit into a buttered 8x8-inch baking pan and pat into an even layer.
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.
I particularly love the oatmeal crumble in this recipe -- just the right amount of spices and crunch.
Created by CAVA GRILL