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Apple Blackberry Crisp

Yields9 ServingsPrep Time18 minsCook Time1 hrTotal Time1 hr 18 mins

Ingredients-
 1 cup almonds
 1 cup rolled oats
 6 tbsp whole wheat flour
 ¼ cup pecans
 ⅓ cup and 1 tbsp sugar
 ½ tsp heaping cinnamon
 a pinch of ground ginger
 a pinch of nutmeg
 ¼ tsp salt
 1 ½ sticks unsalted butter (3/4 of a cup)
 2 granny smith apples (the green ones)
 4 red apples of your choice (gravenstein or pink lady are great options)
 2 ¼ cups black berries
Recipe-
1

Preheat the oven to 350 degrees and coat a 8 in X 11 in baking dish with a thin layer of butter.

2

Then we start by making the crisp topping. This step can be done the day before if desired. To make the topping blend 3/4 cup almonds, 1/2 cup oats, and 6 tbsp flour in a blender till you have a fine almond oat wheat flour blend. Next add 1/4 cup almonds and 1/4 cup pecans to the blender. Blend only enough to break the nuts up into chunks. Then add the other 1/2 cup of oats, sugar, cinnamon, ginger, nutmeg and salt. Blender on low just enough to mix and break the oats up slightly. The resulting product should be a flour with chunks of nuts and oats and every consistency in between the two.

3

Next melt the butter over medium heat. Be careful not to heat it over too hot a flame, for this can brown or burn the butter. Next transfer the nut oat flour mixture to a large bowl. Add the butter and mix well with a wisk or large spoon. Transfer to a tuperware and store in fridge till ready.

4

Now for the apple blackberry part! Prepare a large bowl with cold ice water and set aside. Cut, core, and partially peal apples. Then cut them into 1 cubic cm chunks. To easily achieve the partially pealed effect, I just cut part of the peal off with my knife. Place apples in the bowl of ice water immediatly after cutting them to prevent the apples from browning.

5

Once you have cut all the apples, drain all of the ice water out of the bowl. Transfer the apples to the buttered 8 in X 11 in baking dish. Push down on the apples with the palm of your hand to condense. Next add blackberries (If you have very large black berries, cut them into smaller pieces), mix in evenly, and press down again to condense the fruit. Then spread an even layer of the crisp topping over the top and bake for about 50 minutes. You will know the crisp is done when the top is slightly browned and the crisp is bubbling a little. Once done, let cool for 10 minutes. This part is hard but it comes out of the oven very hot and I think it's best to wait and let it cool before you eat it. After your crisp has cooled, serve with vanilla ice cream and enjoy!

Nutrition Facts

9 servings

Serving size