What’s Cookin’ – Apple Blackberry Crisp

There’s something comforting about the smell of baking a crisp full of fresh fruit combined with cinnamon and vanilla. From start to finish, this easy recipe will have you enjoying the seasonal fruits of summer while its cozy scent will help you welcome fast-approaching fall. This Apple Blackberry Crisp is sure to satisfy with its sweet fruit filling and buttery oat topping. Enjoy!





  • 3 Granny Smith apples, peeled
  • 2  cups blackberries, fresh
  • 3  T lemon juice, fresh
  • 1⁄3 cup brown sugar, packed
  • 1 T vanilla
  • 1 T cinnamon
  • 11⁄2 T cornstarch


  • 11⁄4 cup flour
  • 1⁄2 cup brown sugar, packed
  • 1 cup old fashioned oats
  • 1⁄2  T cinnamon
  • 1⁄2  T vanilla
  • 3⁄4 cup butter, cold and cubed

Step 1:
Grease a 9×9-inch baking dish and set aside. Peel and core the apples and cut them into half-inch chunks. Add the cut apple pieces to a medium saucepan. Next, add the blackberries and the remaining filling ingredients to the saucepan and mix together. Cook the filling ingredients on the stovetop on medium/medium low for 12-15 minutes. Be sure to stir occasionally while it cooks.

Step 2: While the filling is cooking, preheat the oven to 350 degrees. Make the topping by adding the flour, brown sugar, oats, cinnamon and vanilla to a medium bowl, and mix together until combined. Once mixed, cut the cold butter into half-inch cubes and add to the bowl. Use your hands to knead or massage the cold butter into the ingredients until it combines and becomes a dough-like texture. This step will take a few minutes.

Step 3: When the filling mixture is done cooking, add the filling to the greased baking dish. Next, take chunks of the crisp topping and place it on top to evenly cover the filling. Once assembled, place in the oven on the middle rack and bake for 20 minutes.

Step 4: Once baked, remove from the oven and place the baking dish on a cooling rack to cool. Serve the Apple Blackberry Crisp warm topped with some vanilla ice cream, or enjoy it cooled. Can be stored covered at room temperature for a couple days or in the refrigerator for up to five days. If stored in the refrigerator, reheat in the oven before serving for best results.

Photo by Maci Manty
About Maci Manty

Maci is a self-taught baker, wife, mother and animal lover. Some of her favorite things include baking, taking pictures, hiking, paddle boarding at Whiskeytown Lake, bike rides and spending time with her family and pets. Follow her feed on Instagram @lovely_baking_co to see what she’s baking.

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