Apple Blackberry Crisp

I had some blackberries in the fridge, that I had to use before they spoiled.  I didn't have enough to make a pie or cobbler.   I was perusing various Blackberry recipes and a recipe for Apple Blackberry Pie caught my eye.  I would have never thought of pairing Apples and Blackberries before now. but  then the light bulb went off in my head, and thought that  I could make an Apple Blackberry Crisp. I love making crisps with the rolled oats in the topping, and it's a great way to showcase the fruit. In the waning days of summer fruit, don't miss the opportunity to pair apples and blackberries.It's wonderful. In Northern Illinois, the apple harvest has been hampered by the drought.  Hopefully, I will be able to get some good apples, before the orchard apples are gone.

I have made many crisps in my day, but they have mostly been apples crisp, and a few peach crisps. I was pleasantly surprised, when I took the first spoonful of the Apple Blackberry Crisp, because of the wonderful blending of the sweet apples, and somewhat tart blackberries with the  rolled oat and brown sugar topping. Amaazing!  Also, there were fewer seeds, with an apple blackberry combo. The filling was only the apples, blackberries, and cinnamon, but the fruit had the right amount of juice.  I used Jonagold apples with the blackberries. This variety is good for baking, with a tart, sweet fruit. if you make this apple blackberry combo, you won't be disappointed.  Enjoy

Apple Blackberry Crisp- enough for a shallow 10" pie plate or 8X8 square pan- 375 degree oven

Topping:
 I use a pastry blender to make the topping.  If you don't have a pastry blender, you can cut in the butter with two knives, or use your food processor.

3/4 c. brown sugar
1 c. flour
1/2 c. old fashioned rolled oats
1 tsp. cinnamon
6 Tbsp butter
3 large Jonagold apples, or any baking apple of your choice

6 oz. blackberries
More cinnamon to taste.

1. Combine first 4 ingredients and cut in butter until crumbly, like small peas, and refrigerate until the apples are peeled, sliced and cored. .
  
2. Peel, slice and core apples. I use an apple slicer, which makes this step much easier. Sprinkle more cinnamon over the fruit, if desired.

3. Spray 10" pie plate or 8 X8 pan,, and pile apples and blackberries into pan. Take topping out of fridge, and spread the topping over the fruit..  Bake in 375 degree oven 35-40 min., until apples are tender and topping is golden. Then, turn oven up to 400 degrees for five min. to "crisp" topping. Cool on rack.

 Serve warm-Enjoy Fall!

linked up my recipe to Brandie@The Country Cook's Weekend Potluck #34
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