Apple and blackberry crisp

Yield: 4 servings

Measure Ingredient
2½ pounds Tart apples, such as Granny
\N \N Smith
2 pints Blackberries
1 cup Raisins
½ cup Light brown sugar
½ cup Sugar
1 teaspoon Cinnamon
½ cup Water
\N \N Topping:
1½ \N Sticks butter
½ cup Light brown sugar
¼ cup Sugar
1½ cup All-purpose flour
1 teaspoon Cinnamon
1 teaspoon Baking powder
1 cup Chopped pecans

For the apple mixture, peel, halve, core and slice the apples into wedges. Combine apples, blackberries and remaining ingredients and place in a 9 by 13 by 2-inch baking dish. For the topping, melt the butter and pour into a bowl. Stir in sugars. Combine flour with cinnamon and baking powder and stir to mix; stir into butter and sugar mixture. Stir in pecans. Separate the topping mixture into large crumbs and distribute over the top of the apple mixture. Bake at 375 degrees about 45 minutes, until bubbling and well browned.

Serve warm or at room temperature.


All recipes courtesy of Nick Malgieri

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