Thursday, October 21, 2010

Apple Blackberry Crisp with Almonds

Life at the Baker's house has been busy lately, but I did use up my Spartan apples on Sunday to make Apple Blackberry crisp with almonds.  The last time I made crisp my friend Laurie said that I didn't post my recipe, so here it is.  It was adapted from one in "The Family Circle Cookbook - New Tastes for New Times", which you can see behind the messy plate of crisp and French Vanilla ice cream.  The apples were dyed a lovely dark red by the blackberries. :)

Crisp Topping:
1/2 cup flour
1/2 cup oats (not quick cooking type)
1/2 cup brown sugar
1/2 tsp cinnamon
1 stick softened unsalted butter, with one tbsp reserved for filling
2/3 cup sliced almonds

Crisp Filling:
5-6 medium Spartan (approx. 1.5 lbs.)
1/2 pint (small pkg.) blackberries
1/3 brown sugar
1 tbsp unsalted butter (see above)
1 tsp grated lemon rind
1 tbsp lemon juice
2 tsp flour
1/2 tsp cinnamon

Preheat oven to 375 degrees.  Coat a pie dish or rectanglar dish with non-stick spray or use butter if you prefer.  Blend crisp filling together with a pastry blender and add almonds once it has been thoroughly mixed.  After peeling and slicing apples, mix with lemon rind and juice.  Toss filling with flour, brown sugar, cinnamon and layer apples with washed blackberries in the baking dish.  Distribute pieces of the reserved butter over the fruit filling.  Cover evenly with the crisp topping.  At this point, the crisp can be stored in the refrigerator to bake later, or go straight into the oven.  Bake for 30 to 40 minutes, watching closely after 30 minutes so that the nuts don't brown too much.

Serve warm with French Vanilla ice cream and enjoy!

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