A fruit crisp is one of those desserts that can be enjoyed any time of the year and as easy to make as ABC! This summer I made a peach blueberry crisp for Jurga and Tim’s Gr8 dinner. Today when I wanted to make another one, and although it feels like summer outside here in California, I realized that peaches were no longer in season. As I stood in the produce department and glanced around, I decided to make an Apple Blackberry Crisp!
How much easier could it be? If you have about 8 cups of fruit you’ve got dessert for a crowd! And you can use any fruit or fruit combination that is in season. Then mix together some basics like butter, flour, sugar, oats and spices and you will end up with a slightly sweet and crunchy topping.
Bake for about one-half hour (the blackberries turned the most beautiful shade of red!) How perfect would this be to add to your holiday breakfast or brunch?! This year for Christmas Day breakfast I’m going to serve our make-ahead egg casserole and add this bit of fresh sweetness to the menu.
Well whenever you serve it, no one can argue that some homemade ice cream would be the perfect complement. Now, how easy is that?!
Preheat the oven to 350℉.
In a large bowl, gently combine the apples, blackberries and sugar.
Whisk together the lemon juice and starch. Add this mixture to the fruit and gently stir with a spatula.
Pour the fruit into a baking dish and set aside to make the topping.
In a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg and salt. Stir the ingredients to combine.
Cut the butter into small squares and add to the topping mixture. I use my fingers to combine the butter with the dry topping ingredients. Continue until the mixture is like the size of small peas.
Mix in the almonds.
Sprinkle the topping evenly on top of the fruit.
Bake for 35-45 minutes until the top is golden brown and the fruit is bubbling.
Serve warm or at room temperature.
For individual servings, divide the fruit and topping into 6-8 separate dishes and bake 25-30 minutes. Serve with a scoop of ice-cream on top!
This can be prepared early in the day up through Step 8, covered, and refrigerated. Before baking be sure to bring the dish to room temperature. If the dish is cold when put in the oven, the baking time will increase.