Administrativia

This week: Apple-Blackberry Crisp

Topping

• 1/2 cup all purpose flour
• 1/4 cup granulated white sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fresh or ground nutmeg
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter, cut into pieces
• 1/3 cup old-fashioned rolled oats
• 1/3 cup chopped pecans

Filling

• 6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch chunks)
• 1 cup fresh blackberries
• Juice of 1/2 lemon
• 1 teaspoon lemon zest
• 3 tablespoons (40 grams) white granulated sugar

Preheat oven to 375° F.

Grease a 9" deep dish pie plate or 8X8 baking dish.

In a large bowl, toss filling until thoroughly mixed. Tranfer to baking dish.

In another bowl, mix dry ingredients then cut in butter. Mix until course and crumbly with no large butter pieces visible.

Spread topping evenly over the apples.

Bake for approximately 30-40 minutes (or until bubbly and topping is golden brown).

Remove from oven and allow to cool on a wire rack for about 30 minutes before serving. Serve warm with whipped cream or vanilla ice cream.