Blackberry Apple Crisp Recipes

BLACKBERRY AND APPLE CRISP

Steps:

• 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.

BLACKBERRY APPLE CRISP

Steps:

• Preheat the oven to 400°. Grease a 9x13 pan with butter. Place the blackberries and apples in a large bowl and sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the crust and topping.
• Stir together the oats, flour, brown sugar, and butter. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the fruit.
• Bake for 30 minutes, until the crust has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream or whipped cream. Enjoy!

BLACKBERRY APPLE CRISP

Steps:

• Combine blackberries and apples in a 11x7-inch baking dish.
• Sprinkle with lemon juice.
• Combine granulated sugar and 1 tbsp.
• flour; sprinkle over fruit and toss gently with fork.
• Combine 1 cup flour, brown sugar, oats, baking powder, cinnamon and salt.
• With fingertips, blend butter into flour mixture to form coarse crumbs.
• Sprinkle over fruit.
• Bake at 350*F for about 45 minutes, or until apples are tender.

APPLE AND BLACKBERRY CRISP

Steps:

• In a large bowl combine all filling ingredients and toss to blend.
• Preheat oven to 350 degrees F.
• Put the oats, flour, butter, brown sugar, cinnamon, nutmeg and salt. Work mixture together with fingers until it resembles coarse meal. Add almonds and blend well.
• Butter an 8 by 8 inch baking dish with butter. Pour apple filling into dish and mound topping over filling, covering it completely. Bake for 40 to 45 minutes until bubbly and golden.

BLACKBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
• Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

BLACKBERRY CRISP

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

APPLE BLUEBERRY CRISP

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a 9-in. square baking dish coated with cooking spray. For topping, combine the oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle over fruit. , Bake at 350° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream.

BLUEBERRY APPLE CRISP

Steps:

• Place apples in a greased 11x7-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350° for 55-60 minutes or until apples are tender. Serve warm.

BLUEBERRY APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.
• Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
• Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
• Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.

APPLE-BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
• In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
• In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.

APPLE BLACKBERRY CRISP

Steps:

• Heat oven to 375°F.
• Mix oats, graham crumbs, brown sugar, flour, nuts and butter until blended.
• Combine granulated sugar, tapioca, lemon zest and juice in large bowl. Add apples and blackberries; toss to coat. Let stand 15 min. Place in 9-inch square baking dish; sprinkle with oat mixture.
• Bake 45 to 55 min. or until juices form bubbles that burst slowly.

APPLE AND BLACKBERRY FRUIT CRISP

Steps:

• Heat oven to 350ºF.
• Toss fruit with dry gelatin mix and lemon juice; spoon into 2 (2-cup) baking dishes sprayed with cooking spray.
• Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over fruit mixture.
• Bake 30 to 35 min. or until fruit mixture is hot and bubbly.