Apple Berry Crisp

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This Apple Berry Crisp combines tender cinnamon-spiced apples, juicy blueberries, and sweet blackberries under a buttery, golden oat topping. Serve it warm with a scoop of ice cream for an easy dessert that bridges the gap between late summer and the first hint of fall.

Prep Time20

Cook Time50

Cooling Time20

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 435kcal

Author: Valerie Brunmeier

Ingredients

For the CrIsp Topping

1 cup old fashioned oats
1 cup all-purpose flour
⅓ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of salt
½ cup cold salted butter cut into small cubes

For the Filling

2½ pounds crisp-sweet apples about 4 medium apples, peeled, cored and sliced ¼-inch thick
2 cups fresh blueberries
2 cups fresh blackberries
1 tablespoon fresh lemon juice
⅓ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of salt
Vanilla ice cream optional for serving

Instructions

Preheat oven to 375 °F. Lightly coat a 3½-quart enameled cast iron braiser or similar baking dish with nonstick cooking spray.
Combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Add the cold butter and use a pastry blender, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture is crumbly with some pea-sized pieces remaining.
Place the apples, blueberries, and blackberries in a large mixing bowl. Drizzle with the lemon juice.
In a small bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, ginger, and salt. Sprinkle the mixture over the fruit and toss until evenly coated.
Transfer the fruit mixture to the prepared baking dish. Sprinkle the crumble topping evenly over the fruit.
Bake for 45 to 55 minutes, or until the filling is bubbling around the edges, the apples are tender when pierced with a sharp knife, and the topping is golden brown. If needed, loosely tent with foil during the last 10 to 15 minutes of baking to prevent over-browning.
Remove from the oven and allow to cool for 20 minutes before serving. The filling will continue to thicken as it rests.
Serve warm with vanilla ice cream.

Notes

Make Ahead Intructions: Assemble the crisp up to 6 hours in advance, cover, and refrigerate. Bake as directed, adding 5 to 10 minutes to the baking time if needed.

Nutrition