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Blackberry and apple crisp in a bowl with ice cream.

Blackberry and Apple Crisp (How to Store and Freeze)


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  • Author: Grant and Rochelle Murchie
  • Total Time: 50 - 60 minutes
  • Yield: 4 - 6
  • Diet: Vegetarian

Description

This homemade blackberry and apple crisp offers gooey berry, apples and spices under a crispy sweet topping, filling your home with comforting aromas. Perfect for Thanksgiving or any fall gathering, this rustic dessert is easy to make and will put a smile on everyone’s face. Follow the simple steps to create a dish perfect to serve a crowd and impress your guests.


Ingredients

For the Crisp Topping

140g (1 cup) All-Purpose Flour

110g (1 stick) Cold Butter, cut into cubes

50g (1/2 cup) Old Fashioned Oats

50g (1/4 cup) Brown Sugar

For the Berry and Apple Filling

5 Granny Smith apples, cored and chopped

500g Frozen Blackberries

Juice of 1/2 a Lemon

100g (1/2 cup) Brown Sugar

2 tbsp Cornflour (Cornstarch)

1 tsp Ground Cinnamon


Instructions

Preheat the Oven

  • Preheat your oven to 200°C (400°F).

Make the Oat Crisp Topping 

  • In a large mixing bowl, rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

  • Mix in the rolled oats and sugar until well combined.

Make the Apple Filling

  • Wash, core, and chop the apples into chunks more or less the same size as the berries.

  • In a large bowl, combine the apples, frozen blackberries, lemon juice, brown sugar, cornflour (cornstarch), and ground cinnamon until the fruit is well coated.

Assemble and Bake 

  • Pour the fruit filling into a 20 x 30 cm (9"x13") ovenproof baking dish.

  • Evenly spread the crisp topping mixture over the fruit filling.

  • Bake in a preheated oven for 40 - 45 minutes until the topping is golden brown and the filling is cooked and bubbling.

Serve and Enjoy! 

Remove from the oven and let the crisp rest for 5 minutes.

Enjoy your berry and apple crisp with a scoop of ice cream or homemade vanilla custard.

 

Notes

Storage Instructions

Fridge - Leftover Apple Crisp: Cool to room temp. Cover with plastic wrap, then transfer to an airtight container. Lasts 2-3 days. Unbaked Assembled: Wrap in plastic wrap, transfer to an airtight container. Store up to 2 days. Unassembled: Store apple mixture and oat topping separately in airtight containers for 2 days. 

Freezer - Leftover Apple Crisp: Cool to room temp. Wrap in plastic wrap, transfer to an airtight container. Freeze for up to 3 months. Just the Apples: Prep with lemon juice, flash freeze on a baking sheet, portion into freezer bags, freeze for up to 3 months. Unbaked Assembled: Wrap in plastic wrap, transfer to an airtight container. Freeze for up to 3 months.

How to Reheat Apple Crisp - Microwave: Thaw, microwave for 1 minute or until heated through (topping may become soggy). Oven: Thaw or bring to room temp. Preheat to 180°C (350°F). Bake for 30-45 min. Tent with foil if needed. Toaster Oven: Thaw or bring to room temp. Preheat to 180°C (350°F). Bake for 15-30 min. Tent with foil if needed. Air Fryer: Thaw or bring to room temp. Preheat to 180°C (350°F).

  • Prep Time: 10 - 15 minutes
  • Cook Time: 40 - 45 minutes
  • Category: Desserts
  • Method: Oven Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 488
  • Sugar: 46.7 g
  • Sodium: 11.9 mg
  • Fat: 15.8 g
  • Carbohydrates: 82.3 g
  • Protein: 5.4 g
  • Cholesterol: 39.4 mg