For the past two summers, I have worked for a catering company in Binghamton, NY. One of the area’s major electricity suppliers is a frequent customer of our services whenever its training center holds classes. On most occasions the gentleman who places the order does not have a preference for any specific menu as long as the students at the facility are happy.
Sometimes we will come up with a new menu for them. On occasion, if we have another event scheduled, we will make a little extra just for the training. You might assume however that with multiple culinary school graduates employed at this business, creating a new menu would be easy…. not really.
At the end of this past August, one of my coworkers brought in a recipe book full of interesting desserts to spark our creativity. One of the sweets she chose for us to try was this Apple-Blackberry Crisp.
This was a few months ago, so you may be wondering why I’m bringing it up now. Recently a couple, both friends of my family, asked me to prepare them a meal which could be easily heated when they returned from work at night. At that request, I put together a “cool weather” menu; Savory Chicken Pie with Sage, Garlic and Rosemary Oven Roasted Fingerling Potatoes, and the above dessert. The recipe is listed below.
Apple Blackberry Crisp (Makes at least 4 to 6 servings)
- 3 apples, a variety sliced with skins
- 12 ounces fresh or frozen blackberries
- 1/4 cup packed brown sugar
- fresh lemon juice from one lemon
- 1 cup flour
- 3 tablespoons old fashioned oats
- 1/2 cup salted butter, chilled and diced
- 3 tablespoons sugar
- 4 tablespoons brown sugar
- Preheat the oven to 350°F and butter an oven-proof dish.
- Toss the first four ingredients together and pour into the buttered dish.
- For the topping, combine the flour and oats. Cut in the butter, then stir in the last two sugars on the ingredient list. Sprinkle the topping over the top of the fruit.
- Bake until the topping is golden brown and crisp, time varies based on dish size.