My mom received this recipe, years ago, from a friend in Seattle named Deborah Hales. In Seattle, where I grew-up, there were wild blackberry bushes that grew everywhere. We had some in our backyard and there were many along the roads and trails surrounding our home. I still remember taking our buckets to go out and pick blackberries. We often came home with our buckets completely full. This is the perfect dessert for berry season... especially if you live in the Pacific Northwest!Yield: 12 Servings
|2 1/4 cups||all-purpose flour|
|2 1/2 cups||sugar|
|1 cup||unsalted butter|
|5 pounds||golden delicious apple peeled, cored, & thinly sliced|
|1 1/2 cups||fresh blackberries|
Preheat oven to 350 degrees. Grease a 9 x13 baking dish.
To make the topping, mix the 2 cups of the flour, 1 1/2 cups of the sugar, and 1/4 tsp of salt in the food processor. Add butter and blend in using on/off turns until the mixture resembles coarse crumbs. (Can be prepared one day ahead...cover and chill).
To make the fruit filling, toss the apples, blackberries, 1 cup of sugar and 1/4 cup of flour in a large bowl. Transfer the filling into the prepared 9 x 13 baking dish.
Crumble the topping over the fruit. Bake approximately 30 min or until fruit bubbles and topping is golden brown. Cool at least 15 minutes. Serve warm with a scoop of french vanilla ice cream.
Picture Source: http://www.finecooking.com/recipes/apple-blackberry-crisp.aspx
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