• Email
  • Pin It

Apple-Blackberry Crisp


Contributed by:

Apple-Blackberry Crisp


2 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Apple-Blackberry Crisp


  • Ready Time : 0 min




  • 1 cup unbleached whole wheat flour
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • Pinch kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped toasted pecans
  • 8 tablespoons slightly softened unsalted butter, cut into pieces
  • 4 cups sliced Macintosh apples (1/2-inch slices)
  • 2 cups blackberries
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • 1 pint vanilla ice cream


Heat the oven to 375°F.

Make the topping:

Combine the flour, both sugars, salt, cinnamon and pecans in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate the topping until you’re ready to use it.

Make the crisp:

Place the apples, blackberries and remaining sugar in a medium sized bowl. In a small bowl, dissolve the cornstarch in the lemon juice. Using a rubber spatula, gently combine the mixture with the fruit.

Pour the fruit into a greased 8 – 9 inch square glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping. Do not press down. The topping should be light and crumbly. Bake for 20 minutes. Keep the remaining topping refrigerated until needed.

Sprinkle the remaining topping over the crisp and continue baking until the apples are tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 25 to 35 minutes. Let cool for 20 to 30 minutes. Serve warm, topped with a scoop of vanilla ice cream.

About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com




2 Responses to Apple-Blackberry Crisp

  1. The recipe says sliced apples but does not say peeled? I assume peeled too?

  2. No need to peel the apples since Macintosh skins are so thin. Additionally, the skins help keep the slices in shape during baking. But if it’s your preference to go skinless, then it will still be as delicious; just be sure to not over-bake which would allow the apples to get mushy. Enjoy!

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in