Yields
6 servings
This apple and blackberry crisp is simple to make but very rewarding!
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ingredients
Filling
3
Mutsu apples. peeled, cored and cut into 1-inch cubes
1
cup fresh or frozen blackberries (or raspberries or strawberries) (250 ml)
½
- ¾ cup sugar (125 ml - 175 ml)
2
Tbsp cornstarch (30 ml)
Grated zest of 1 orange
Topping
½
cup quick-cooking rolled oats (125 ml)
¼
cup flour (60 ml)
⅓
cup cold butter, cut into chunks (75 ml)
⅓
cup brown sugar (75 ml)
½
tsp ground cinnamon (2 ml)
¼
tsp grated nutmeg (1 ml)
Pinch of salt
¼
cup almonds, chopped (60 ml)
Butter, for baking dish
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directions
Step 1
In a large bowl combine all filling ingredients and toss to blend.
Step 2
Preheat oven to 350 degrees F.
Step 3
Put the oats, flour, butter, brown sugar, cinnamon, nutmeg and salt. Work mixture together with fingers until it resembles coarse meal. Add almonds and blend well.
Step 4
Butter an 8 by 8 inch baking dish with butter. Pour apple filling into dish and mound topping over filling, covering it completely. Bake for 40 to 45 minutes until bubbly and golden.