Crisps are the perfect fall and winter dessert. They are cozy and delicious, and I can’t think of a better reason to warm up the oven on a cold winter day. This crisp recipe was a bit of an accident. I was planning on a caramel apple crisp (which I still want to make as well) but at the last minute decided to double the recipe. I knew that I was going to want leftover crisp (and I did!) so doubling the recipe seemed like the logical way to go. Since that left me short on apples I ended up adding some berry mix that I had in the freezer. It was fantastic and even better topped with vanilla bean ice cream. I just love the combination of cold ice cream melting slowly over the warm crisp. My mouth is watering just thinking of it!
We invited some dear friends over for dinner last weekend. It was delightful. We ate warm soups and bread and followed the meal up with this yummy crisp. Add in some great conversation and you have a perfect way to spend a winter evening. How about you? What is your favorite winter dessert?
Apple Berry Crisp
- 6 medium apples (I use Pink Lady), sliced
- 4 cups frozen berry mix (mine was blackberry, raspberry and blueberry)
- Zest and juice of one lemon
- 1 tsp. cinnamon
- 1 cup brown sugar
- 1/4 cup flour
- 1 tsp. vanilla
- 12 tbsp. cold butter, cut into pea sized pieces
- 1 1/2 cups flour
- 1 1/2 cups oats
- 1 cup sugar
- 1 cup brown sugar
Preheat the oven to 350 degrees. Toss the apples and berries with the remaining filling ingredients. Set aside.
Make the oat topping. In a medium bowl, toss together the butter and flour using a wooden spoon. Add the oats and both sugars and rub the mixture together until it resembles a coarse meal.
Pour the filling into a 9×13 pan and sprinkle on the oat topping. Bake for 45-55 minutes until golden brown and bubbly. Remove from oven and cool for 20 minutes. Serve with a scoop of ice cream.
Store leftovers in the refrigerator. Reheats nicely in the microwave.
Source: Liberally adapted from the Pear Plum Crisp recipe in Baked.