Brown Butter Apple Blackberry Crisp is a delicious classic crisp recipe that takes advantage of both fresh seasonal blackberries and farm fresh apples and covers them in a blanket of crispy, crunchy brown butter topping.
Blackberry crisp recipe
This Brown Butter Apple Blackberry Crisp recipe is delicious. Blackberries and apples are a natural pairing since they ripen at the same time in early Fall/late Summer. And the tart blackberries add both flavor and color accent to the sweet, soft baked apples.
But it is a very versatile recipe and can be made with many different combinations of ingredients.
I developed this fruit crisp recipe in partnership with Genuine Skagit Valley Farmstand Fresh to showcase the beauty and versatility of the amazing products grown by Skagit Valley farmers and available at farmstands around the county.
Like the fresh Kotata blackberries from Schuh Farms.
Peeled apples showcase the beautiful color contrast of the apples and blackberries marrying the two into an ombre gradient of varying shades of magenta.
But this recipe is so great because you can also use unpeeled apples and make it even easier.
Similarly brown butter adds nutty flavor and complexity to this simple fruit crisp recipe. But substitute melted and cooled butter instead to shave off even more prep time.
Substitute plums, nectarines, peaches, rhubarb or even mango for the apples in this blackberry apple crisp recipe. Make blackberry crisp with oats, or without oats (which in that case this recipe would technically be called a blackberry crumble). Or try the same filling topped with sweet biscuits and make it a blackberry cobbler instead.
- Apples – whichever apples you have available can be used in this apple crisp with blackberries. 4 large apples equals roughly one pound of apples which will yield around 3 cups of peeled and sliced apples.
- Blackberries – this is a great recipe to use fresh blackberries when blackberries are in season. But can also be made with frozen blackberries. Simply increase cooking time by several minutes when using frozen berries in the filling instead of fresh berries.
- All purpose flour
- Oats – rolled oats or old fashioned oats. Quick cooking oats can be substituted but will not hold their shape or crisp up as well in the blackberry crisp topping.
- Granulated sugar – to sweeten the crisp filling and add sweetness and texture to the crisp topping.
- Brown sugar
- Baking powder – adding baking powder to the crisp topping aids in browning the topping and also makes for a crumblier, more tender crumb than crisp topping made without baking powder. Simply omit baking powder if unavailable.
- Lemon juice – adds tartness to the sweet berries and apples and prevents the apples from browning when cut.
- Cinnamon powder
Step by step instructions
- Make brown butter and allow to cool. Then combine with flour, oats, sugars, baking powder, salt and cinnamon to make the brown butter streusel topping. For the most crunchy, crumbly crisp topping squeeze mixture together into good size clumps and freeze at least 10 minutes or until firm.
- Preheat oven to 375 degrees Fahrenheit.
- Meanwhile make blackberry apple crisp filling. Combine apples with blackberries, lemon juice, sugar and flour and pour into a pie dish, or bake blackberry crisp in cast iron skillet or similar size baking dish.
- Evenly scatter brown butter streusel crumble over filling.
- Bake 50-60 minutes, or until browned and bubbly.
- Remove and allow to cool slightly for several minutes.
- Serve and enjoy!
How to serve
Serve blackberry apple crisp warm with ice cream, whipped cream, coconut cream or a drizzle of cold heavy cream to add flavor and texture contrast to the warm fruit crisp. You can even use a berry whipped cream or berry ice cream to add even more sweet berry flavor.
Or serve Apple Blackberry Crisp at room temperature with Greek yogurt and a sprinkle of cinnamon or a drizzle of honey for a sweet make ahead brunch recipe similar to Blackberry Baked Oats, berry topped Breakfast Cookie Cups and this Blackberry French Toast Bake.
How to store
Store blackberry crisp refrigerated for up to 4 days. Reheat individual servings in the microwave. Or pop the whole blackberry crisp back in the oven to reheat at 350 degrees Fahrenheit for around 10 minutes. Cover with aluminum foil to prevent burning. Or reheat quickly under a low broiler, again taking caution not to scorch the crisp topping.
- 3 cups apples peeled and sliced, from about 1 pound or 4 large apples
- 1 ½ cup blackberries about ½ pint
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
- 1 teaspoon lemon juice
- dash salt
brown butter streusel topping
- ½ cup butter 1 stick
- 1 cup all purpose flour
- ½ cup old fashioned oats rolled oats
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- dash cinnamon
- Melt butter in a small saucepan over medium low heat. Once butter melts and begins to turn frothy continue cooking, stirring constantly, until deep golden brown and nutty, about 5-6 minutes longer. Once evenly browned remove butter from heat, pour into small bowl and cool to room temperature, about 10 – 15 minutes.
- Meanwhile whisk flour, oats, sugars, salt, baking powder and cinnamon together in a medium bowl. Once butter is cool add butter and stir to combine. Then press the streusel topping together into large, golf ball sized, clumps of topping and freeze until firm, at least 10 minutes.
- Meanwhile, preheat oven to 375 degrees Fahrenheit and toss sliced apples and blackberries with sugar, flour, lemon juice and salt.
- Pour sugared fruit in the bottom of a glass, ceramic or cast iron pan, baking dish or pie plate. Then scatter brown butter streusel over the blackberry filling, breaking apart as needed but leaving some large chunks of streusel for texture.
- Bake for 50 to 60 minutes, until the crisp is golden and bubbling. Transfer to a rack and let stand for 15 minutes before serving.