Bringing together tastes of late summer and early fall, Apple and Blackberry Crisp greets the first brisk day of the coming season with a delicious cobbler. The traditional crumble boasts a bubbly fruit compote of sweet-tart Pink Lady apples and plump, juicy berries with a golden-brown topping of brown sugar and oats. Served warm, the baked delight reaches perfection with the contrast of a chilled crème anglaise, a rich custard sauce infused with vanilla bean and poured over the dessert for a mouthwatering finish.
Apple and Blackberry Crisp
Makes 1 (9-inch) crisp
- ⅔ cup all-purpose flour
- ¼ cup old-fashioned oats
- ¼ cup firmly packed light brown sugar
- ¾ teaspoon kosher salt, divided
- ¼ cup cold unsalted butter, cut into cubes
- 7 cups ½-inch sliced Pink Lady apples (approximately 5 medium)
- 2 tablespoons lemon juice
- ¼ cup cold water
- 5 teaspoons cornstarch
- 3 tablespoons unsalted butter
- ⅔ cup granulated sugar
- 2 (6-ounce) containers blackberries
- Crème Anglaise (recipe follows)
- In a medium bowl, stir together flour, oats, brown sugar, and ½ teaspoon salt. Using fingers, cut in cold butter until mixture is crumbly; crumble with fingertips until pea-size clumps form.
- Preheat oven to 375°.
- Toss apple slices in lemon juice. Whisk ¼ cup cold water and cornstarch together.
- In a large skillet, melt butter over medium heat. Add apples and cook, stirring frequently, 6 to 7 minutes, until softened (almost tender). Add cornstarch slurry, granulated sugar, and remaining ¼ teaspoon salt. Bring to a boil, and let boil for 2 minutes, stirring occasionally. Remove from heat.
- In a 9-inch deep dish pie plate, slowly add cooked apples in 4 additions, alternately with blackberries. Top with prepared crumble.
- Bake until filling is bubbling and top is golden brown, 25 to 30 minutes. Let cool for 5 to 10 minutes. Serve with Crème Anglaise.
To see more deliciousness from “Comforts from the Cottage Table,” see the September 2021 issue, available at victoriamag.com.