Here we are mid-August and I feel the lazy days of summer slipping through my hands….(insert pitiful wailing here) don’t go summer! One of the best things about August if you live in the Pacific Northwest is ripe blackberries, everywhere!
This plant is super invasive and can be such a pain in the ass from a landscaping point of view…but the berries…yum!
At our Lake cabin in Washington, there is no shortage of these little gems. We also have an apple tree that has been giving us tons of apples. Well, us and the little family of deer that have been our neighbors this summer.
If you follow me on insta stories than you may have seen us stalking this mama deer and her 3 (count em 3!) babies. They are such beautiful creatures and they love our apple tree, so they visit us often. Anyway, my girls and I have been here at the Lake all week, and one of the things Sadie and I did while Stella was at her Horse camp, was to pick a ton of blackberries.
One night Sadie made warm blackberry sauce which we had with vanilla ice cream. Then the next night we decided to make blackberry-apple crisp.
It was so good, I thought I would share the recipe with you guys today.
There are a few things I learned to make, not from a recipe, but from my mom. Apple crisp and Shepard’s Pie are two examples. These were staples in our house growing up, and my mom taught me how to make these things. I typically don’t use measurements, but just kinda wing it. And this was how I approached our apple-blackberry crisp.
Sadie and I were making a large sized crisp, as we had invited some friends over to join us, so I did look up a few recipes online to get some ideas for how much of the ingredients to use. Because we were using a bigger pan, I had to use way more of the topping to cover the pan.
The most tedious part of making this delicious treat is peeling and chopping the apples.
For this recipe I used 4 cups of chopped granny smith apples, I prefer this kind because they are nice and tart and give such a good flavor in baking. I then combined 2 cups of fresh blackberries.
If you don’t have blackberries on hand or in your backyard, you could substitute blueberries or raspberries, even frozen ones would work.
Here is a printable I made with the ingredients and instructions to make this yummy blackberry apple crisp. You can print this out and keep it handy.
This recipe makes a large family-size apple-blackberry crisp. If you wanted to make it smaller you could half the ingredients. But I say the more crisp the merrier. This will keep nicely in the fridge for days and you can heat up individual portions in the microwave.
This is a really easy thing to make. You mix the fruit, white sugar and lemon juice together in the greased pan and in a separate bowl you mix together the melted butter, oats, brown sugar and flour.
When you have mixed this stuff together really well, you spread it over the fruit, trying to completely cover it.
Then you bake this at 350 for 40 minutes, and it will be crispy, bubbly and delicious!
I highly recommend serving this with whipped cream or vanilla ice cream…or both!
This is one of our favorite desserts, especially in the summer when blackberries are so ripe and delicious!
I hope you give this dish a try and let me know how it works out for you! If you have any questions, don’t hesitate to get in touch!