Blackberry and Apple Crisp

Blackberry and Apple Crisp


byLynda Booth's Dublin Cookery School

ofLynda Booth's Dublin Cookery School

Blackberry and Apple Crisp (excerpt From Lynda's Table) When does a crumble become a crisp? I’m not sure. Probably when it’s made by Americans. Am Read More
Prep Time

20 Minutes

Cooking Time

40 Minutes


4-6 People


  • 80g light brown sugar
  • 15g plain flour
  • 4 Granny Smith, Cox Pippin or Golden Delicious apples (about 340g)
  • 300g blackberries whipped cream, to serve

For the Crisp Topping:

  • 130g plain flour
  • 100g butter
  • 100g light brown sugar
  • 90g porridge oats
  • 30g pecans
  • ½ tsp ground cinnamon grating of fresh nutmeg

Equipment: A 30cm x 20cm ovenproof dish or 6 ramekins about 9cm wide x 7cm deep


Preheat the oven to 180°C, 160°C Fan, 350°F, Gas 4.

To make the Topping:

Place the flour in a bowl. Chop up the butter very finely and rub it into the flour until it resembles fine crumbs. Add the sugar, oats, pecans, cinnamon and a grating of fresh nutmeg. Mix all the ingredients together.

To Make the Filling:

Mix the sugar and flour together in a large bowl. Peel, core and slice the apples. If using ramekins, chop the apples finely. Mix the blackberries, apples, sugar and flour together and put into an ovenproof dish or ramekins. If using ramekins, pack them as tightly as possible and fill the fruit almost to the top. Sprinkle the crisp on top.

Bake in the oven for about 40 minutes, until the fruit is tender, beginning to bubble up and the topping is pale golden. Test the fruit with a skewer or with the point of a knife to see if it’s ready. Serve hot with whipped cream or ice cream.

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