Apple and Blackberry Crisp
 
Makes 1 (9-inch) crisp
Ingredients
  • 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)
Instructions
  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.
Recipe by Victoria at https://victoriamag.com/apple-blackberry-crisp/