Friday, July 1

Blackberry Apple Crisp

 In my mind there's nothing that shouts  
better than blackberries...  

fresh from the fields, 

We no longer live where we can pick them fresh each morning, 
(so thank heavens for Costco) 
but I always think of them this time of year with fond memories of their deliciousness. 
(KellyAnne are yours ripe yet?)

I was delighted to discover this recipe from a sweet blogging friend at 
on California's Central Coast.

She has given me permission to re-post it here. 

Blackberry Apple Crisp

Bursting with sweet fruit, with subtle flavors of fresh lemon, and vanilla, this rustic dessert is easy to make, without falling short on flavor. It’s perfect to serve to a crowd after a summer barbecue, with a velvety and luscious vanilla ice cream. 

Yield: 12 Servings

For the Filling:
1/4 Cup Unsalted Butter
1/4 Cup Granulated Sugar
3 lbs Apples (Gala preferrred), peeled, cored, and cubed
2 Tbsp Lemon Juice
1 Tsp Lemon Zest
1 Whole Vanilla Bean*
1/2 Tsp Fresh Grated Nutmeg
18 oz. Fresh Blackberries
1/3 Cup Flour

For the Crisp Topping:
1 1/2 Cups All Purpose Flour
3/4 Cup Granulated Sugar
3/4 Cup Light Brown Sugar
1/2 Tsp Kosher Salt
1 Cup Old Fashioned Oatmeal (NOT instant)
1/2 lb Cold Unsalted Butter, cut into 1/2 inch cubes

Preheat oven to 350F

Lightly butter a 9 inch x 13 inch x 2 inch baking dish.

Prepare the Filling:
Peel, core and cut the apples into large chunks.  Hold the apple pieces in a bowl of cold water, with a little lemon juice to prevent browning, but drain before cooking.

Melt the butter and sugar together in a large saucepan, or small stock pot.
Split the vanilla bean lengthwise and scrape the seeds.
Once the butter and sugar have melted, drain and add the apples, vanilla, lemon juice, lemon zest, and nutmeg.

Cook the apples on low heat for 15 minutes with the lid on, then add the blackberries, and 1/3 cup of flour, and cook for an additional 5 minutes with the lid off, stirring occasionally.

Pour the apple and blackberry mixture into the prepared baking dish, and allow to cool slightly while preparing the topping.

Prepare the Crisp Topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed for approximately 1 minute, until the mixture is in large crumbles. (If not using an electric mixer, rub the butter and flour together in a large bowl using only your fingertips, so as not to melt the butter, until the mixture forms very coarse crumbles.  Then stir in the sugar, salt, and oatmeal.)

 Sprinkle evenly over the fruit, ensuring the fruit is covered completely.

Place the dish on a sheet baking pan to catch any juice that bubbles over
and bake for 50 minutes to 1 hour.

The crisp top should be golden brown
and the juices from the fruit just starting to bubble along the edges.

Serve warm, with your favorite vanilla ice cream, and enjoy!

*Don’t discard your vanilla beans!  Even after they’ve been scraped, they still have a lot of flavor left.  After the beans are scraped, you can make your own vanilla sugar by placing the split beans into 2 cups of granulated sugar.  Place the sugar into an airtight jar, and let it sit for 2 weeks before using.

Be sure to visit Curbstone Valley Farms to thank her for sharing this delicious recipe. And while you're there learn all you ever wanted to know about raising Chickens and Bees.  Her posts are always fascinating!


  1. Thank you so much for the shout out Carolyn! I do hope you have a chance to try this recipe soon. Sadly, the last one I made is all gone...but as it's a holiday weekend, I might just have to make another! Hope you have a great 4th!

  2. Ours don't ripen until late summer here. That seems a long way off! Strawberries are just ready to pick now and then it will be raspberries. Blueberries and blackberries last. Love our u-pick berry farms!
    We, too, love blackberries and lemon flavors along with vanilla. Maybe you'll see our homemade ice cream posted later this summer!


Delicious comments are always welcome.

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