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. American friends such as Kris and Annie often give me crisps, which usually include nuts (almonds, hazelnuts or pecans) and cinnamon. The nuts are chopped finely so that they add texture and flavour. The crisp may be served in a pie dish or, even better, in deep individual ramekins large enough to hold a generous portion of fruit. The bubbling juices of the fruit will then ooze through the crumbly topping to be savoured with each spoonful.
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.