Blackberry, Apple and Cornflake Crisp is one of the easiest desserts to 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 better than frozen. You can use any apple you enjoy eating – Granny Smith and gala are 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.
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There seems to be some conjecture about a crisp versus a crumble. I was under the assumption a crisp contains melted butter in the topping and a crumble you rub the softened butter into the flour. But, according to my latest research, the difference is oats – oats are in a crumble but not a crisp. At least in Australia and New Zealand – apparently. It doesn’t matter; call it what you may, both are old fashioned desserts that are so good with a plethora of fruit: Peach, Raspberry Nut Crumble and Lemony Blueberry Crumble.
Not only simple to make, Blackberry, Apple and Cornflake Crisp has an element of nostalgia; my nana and mum used to make apple crumble several times during the cooler Sydney months so I associate a crisp or crumble with them and my childhood. The happy parts of my childhood were usually something to do with food.
Something to consider when you’re making this recipe: if you double the topping and freeze half of it, you’ll have it on hand for another crisp later. Use a couple of cans of chopped, drained pears with a pinch of ground ginger and you’ve got yourself a quick and cozy dessert. Toodles, Lovoni xo
BLACKBERRY, APPLE AND CORNFLAKE CRISP
Ingredients
- 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.
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