Blackberry and Apple Crisp

"If you're on the west coast in August, this is what you will likely have for dessert."
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
Ready In:




  • Peel apples and cut into bite size pieces.
  • Mix with the blackberries and place in a buttered casserole dish.
  • Mix together the white sugar, cinnamon and T. flour and spoon over top.
  • Next, mix together the cup of brown sugar, flour and butter until it is coarse and place on top of the fruit.
  • Bake in a 350°F oven for 30 minutes or until golden brown.

Questions & Replies

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  1. pacnw1
    ok, but not a well-written or researched recipe. 1) no thickener was included (e.g. corn starch, tapioca powder, flour) so that the filling is much too liquidy, basically fruit and very runny juice 2) no casserole size or depth is indicated, so it's a guess 3) nothing is mentioned about whether the butter should be chilled or room temp 4) nothing is mentioned about the size of the apples or mnay cups there should be 5) there is no reference re: how to adjust the recipe if frozen blackberries are used 6) the cooking time is wrong: the correct time os more like 45-50 mins.
  2. Andrew Mollmann
    This tasted great. I'm not blaming the recipe but it was a soupy mess when I ate it; I skipped the apples and used extra blackberries. I also tried to eat it while it was still hot. I knew it would thicken as it cooled, but I couldn't wait!
  3. jrtfan
    WOW! This is my new "favorite" dessert. I used to live in Oregon, but never had blackberries and apples paired like this. I needed to use a little more flour to thicken the juice, but other than that, no problem. Quick to put together and terrific result! Thanks for posting! I know I'm fixing this for our Thanksgiving dinner.
  4. Chef PotPie
    WOW! Wonderful! I changed things a bit because my blackberries were extremely juicy. I added 1 tablespoon quick-cooking tapioca to the whole shake over the top part. (It was still very juicy), and delicious! What a combination of tart and sweet, just like my family loves. And the "crisp" part of this, so unlike the ones that call for oatmeal, made it much like a wonderful cobbler my Gramma would have made! Fabulous!
  5. syldev
    My husband and kids just took a vote - this is the best of all the crisps I've made and I've been asked to please make it again tonight.


I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island. It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements. My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday..... I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much. I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven! <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src =""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <a href=""><img border=0 src="" alt="Visitor Map"></a><a href="">Create your own visitor map!</a><img style="visibility:hidden;width:0px;height:0px;" border=0 width=0 height=0 src="*xJmx*PTEyMzQ2NTE*NzM4MjgmcHQ9MTIzNDY1MTQ5Mzg5MCZwPTMyMzAwMiZkPSZnPTEmdD*mbz1lMmY5NTExNWZiZDk*OWMzODU5OTNhM2Y1MDhkOWU5YQ==.gif" />
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