Monday, September 3, 2012

Blackberry Apple Fruit Crisp

The apples in our yard are ready to be picked and the local blackberry bushes are ripe and sweet.
Preheat oven to 375F.
Blackberry-Apple Fruit Crisp
1 cup all-purpose flour
1/2 dark brown sugar, packed
1/4 cup granulated sugar
pinch of salt
1/2 teaspoon ground cinnamon
8 Tablespoon unsalted butter, cut into pieces
1 cup old-fashioned oats

Fruit Base
3 cups sliced apples, peeled
3 cups blackberries
1/4 cup granulated sugar
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1/2 cup dried orange-cranberries, soaked in hot water for 10 minutes, drained

To make the topping, combine flour, sugars, salt and cinnamon in a medium bowl. Cut in the butter until it is well blended and in pea size crumbles. With your hands work in the oatmeal. Refrigerate until needed.
To make the fruit base, put the apples and blackberries in a large bowl and sprinkle with sugar. In a small dish, dissolve the cornstarch in the lemon juice. Pour over the fruit, add the dried cranberries and toss gently.
Pour the fruit mixture in a 9 inch square glass pan or alternately, individual ramekins. Place on a baking sheet covered in foil to catch overflowing juices. Top the fruit with 1/2 of topping mixture and bake for 20 minutes. Sprinkle the remaining topping over the crisp and bake another 20 minutes. Let cool.

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