BlackberryAppleCrisp

Photo by Robert Wigington

Recipe:

Print Email

Ingredients:

Print

Blackberry Apple Caramel Crisp

By

This favourite family dessert is equally delicious using ripe peaches, plums, and many other seasonal fruits and berries (mixed or on their own), and it’s a perfect opportunity to try unusual or heritage varieties. Serve warm as is or topped with crème fraîche, yoghurt, vanilla-
flavoured, lightly sweetened whipped cream, or vanilla ice cream.


  • Serves: 6
  • Course: Desserts

Ingredients

Blackberry Apple Crisp

  • 2 1/2 lbs apples, peeled, quartered, cored, and sliced (1.25 kg)
  • 1 pint ripe blackberries
  • 1/4 cup - 1/3 cup white sugar (60–75 ml)
  • 1/2 tsp cinnamon (2 ml)
  • 1 tbsp fresh lemon juice (15 ml)
  • 1/2 tsp grated lemon zest (2 ml)
  • Caramel Pecan Topping (recipe follows)

Caramel Pecan Topping

  • 1 cup flour (250 ml)
  • 3 tbsp dark brown sugar (45 ml)
  • 1 tbsp white sugar (15 ml)
  • 1/4 tsp cinnamon (1 ml)
  • pinch salt
  • 1/2 cup cold butter, cut in pieces (125 ml)
  • 1/2 cup pecan pieces, toasted (125 ml)

Preparation

  1. Blackberry Apple Crisp

  2. Combine fruit, sugar, cinnamon, lemon juice, and zest. (Sweeten according to tartness of the fruit.)
  3. Spread mixture in a buttered 9" (23 cm) square baking dish and cover with Caramel Pecan Topping.
  4. Bake in preheated 375°F (190°C) oven for about one hour, until fruit is bubbling and topping is nicely browned.
  5. Tip: Spy apples are a classic cooking variety, but others, such as Cortland, Crispin, and Empire, also bake well. You really can’t go wrong – even McIntosh apples, which can get mushy when cooked, will still taste delicious.
  6. Variation: For Baked Caramel Pecan Apples, place 4 cored apples in a baking dish. Make the topping, omitting the flour, and fill the apples. Bake in 375°F (190°C) oven for 30–40 minutes. You can also wrap the apples in foil and cook them on the grill or buried in campfire embers, for about 15 minutes until soft.
  7. Caramel Pecan Topping

  8. Place flour, sugars, cinnamon, and salt in the bowl of a food processor. Add 
butter. Pulse to combine to form a rough crumb mixture. Or, combine dry ingredients in a large bowl and cut in butter using two knives and your fingertips, as for pastry making. Stir in pecans.
  9. Tip: Make up a double batch of the topping, omitting the cinnamon and pecan pieces, and keep in a covered container in the refrigerator for up to a week, or store in a heavy-duty plastic bag in the freezer for longer. Add cinnamon and nuts at cooking time.

No comments

You need to be logged in or a registered user to leave a comment

Log in  |  Register


Tonight on Cottage Life

  • 06:00 pmBROJECTS
  • 06:30 pmWHAT'S FOR SALE
  • 07:00 pmCOLIN AND JUSTIN'S CABIN PRESSURE
  • 07:30 pmWEEKEND RENO
  • 08:00 pmBUYING HAWAII
  • 08:30 pmBUYING ALASKA
  • 09:00 pmEPIC - SEASON 2
  • 10:00 pmDIRTY GREAT MACHINES
  • 11:00 pmMY RETREAT
  • 11:30 pmBUYING ALASKA
View Full Schedule

MOST POPULAR


Jane Rodmell