Apple and Blackberry Crisp

Apple and Blackberry Crisp

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)
  1. 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.
  2. Preheat oven to 375°.
  3. Toss apple slices in lemon juice. Whisk ¼ cup cold water and cornstarch together.
  4. 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.
  5. In a 9-inch deep dish pie plate, slowly add cooked apples in 4 additions, alternately with blackberries. Top with prepared crumble.
  6. 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

September 2021 issue

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