BLACKBERRY, APPLE AND CORNFLAKE CRISP

5 from 1 vote

BLACKBERRY, APPLE AND CORNFLAKE CRISP

Crumbles and crisps are probably two of the easiest desserts you could make. This crisp is the perfect combination of late summer and early fall. Blackberries are plentiful at the beginning of fall so I’ve used fresh berries as they hold their shape. You can use any apples, Granny Smith and gala would be excellent choices but I used the new season’s Honeycrisp apples. The addition of cornflakes in the streusel-like topping adds both a nice texture and flavor. Serve with ice cream, cream or crème fraiche.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Servings:

Calories: 351kcal

Author: Lovoni

Ingredients

US Customary - Metric

1 stick butter 4oz/113 g
2 apples, peeled and sliced I used honeycrisp
1/2 teaspoon apple pie spice cinnamon, nutmeg and allspice
3 cups blackberries
3 tablespoons white sugar
1 tablespoon cornstarch cornflour
Tiny pinch of salt
1 1/2 cups self-rising flour
1 cup cornflakes
1/2 cup brown sugar
1/2 teaspoon vanilla
Ice cream, cream, custard or crème fraiche, to serve - optional

Instructions

Preheat the oven to 350F (180C). Lightly grease a 1 quart/1 liter shallow baking dish.
Melt 1 tablespoon of butter in a medium frying pan over medium heat. Add the apple and spice. Cook, stirring occasionally, for 3 to 5 minutes until the apple is just cooked; remove from the heat.
Add the blackberries, white sugar and cornstarch and toss to combine. Tumble the mixture into the baking dish.
Melt the remaining stick of butter in a medium saucepan. Remove from the heat and add the flour, cornflakes, brown sugar and vanilla. Mix until well combined and the mixture looks a little like wet sand with cornflakes – I used my hands for mixing. Sprinkle the topping over the fruit, I like to create nobbly bits here and there. Bake for 35 minutes or until the topping is golden. Let stand for 10 minutes before serving. Serve with ice cream, crème fraiche or whatever takes your fancy.

Nutrition