Here I am making more fruit dessert! It is the time of year. I am still amazed at the flavour that blackberries are still giving us. No rain, lots of sun – a perfect science!Having just picked our Bartlett Pears today, and still plucking blackberries, I thought I should share the best crisp I’ve ever eaten. Seriously. I’ve combined these fruit with Bramley Seedling Apples – an amazing cooking apple. Transparents work really well in this recipe. Store apples – well, Galas always do in a pinch, and the lovely Pink Lady’s and Sunrise work well, too.
This recipe started from one of Ina Garten’s. I’ve rarely made any other crisp once I found it, and now I’ve been baking it for years. I’ve tweaked it here or there, and it can be made with just a ¼ c lemon juice. Living on an island, I can’t always follow recipes, I just have to make do!
We’ve made enough for a hundred guests, and portioned it down to just enough for some fruit I had at hand. Don’t be afraid to experiment with fruit combinations. The topping seems to work no matter what!
I usually double the topping, and put the other half in the freezer for those “just in case” times. It makes a wonderful topping for pies, a great scattering for ice cream, and is amazing to stuff baked apples with. Continue reading