When I travelled back to Long Island to with my husband to visit my in-laws in October, they took me back to my favorite farm stand: Harbes. This adorable roadside market looks like something out of a movie. In fall, the crates are filled with seasonal squash, sunflowers, apples and assorted vegetables. Oh, and they make the most delicious apple cider donuts!
On our last visit, we picked up big (kind of pricey) bag of fresh Honeycrisp apples. Honeycrisp apples are sweet, juicy and crunchy and are mostly red with speckles of yellow-green color. We immediately went home and baked up an apple crisp and served it with ice cream. My mother-in-law loved it! By the time we left, the entire thing had been finished. Those apples may have cost a little extra, but they were so worth it! Fresh is always best.
Back in LA, I was craving the crisp, so I created a Honeycrisp Apple Crisp – only this time with blackberries (because I love blackberries). This Honeycrisp Apple Blackberry Crisp is made with organic Rainer Honeycrisp apples I got from Whole Foods, but you can substitute other apples like Granny Smith or Gala apples. I also used whole wheat flour instead of all-purpose flour to make it slightly healthier.
This Honeycrisp Apple Blackberry Crisp dessert is a great alternative to the typical Thanksgiving pie and is delicious on its own or with the addition of vanilla ice cream. It is bad that I added Trader Joe’s Salted Caramel Sauce on top?? It’s totally not required, but OMG the flavor combination is amazing. This apple crisp recipe is best served warm, but I've been know to eat it cold because it's so good! This year, pass on the pie and go crazy for the apple blackberry crisp.
1. Preheat oven to 350 F degrees. Butter a 2 1/2 quart or 8x8 baking dish, or spray with non-stick cooking spray and set aside.
2. In a medium sized mixing bowl, add chopped apples, blackberries, granulated and brown sugar, cornstarch and lemon juice. Stir to combine, then transfer to buttered baking dish.
3. In a food processor, add walnuts and pulse until coarsely chopped. Add brown sugar, whole wheat flour, oats, cinnamon, nutmeg and salt and pulse until well mixed. Add cold butter to mix and pulse until crumbly (about a minute). Add crumbled topping to fruit and spread on evenly.
4. Bake for 45-55 minutes or until golden brown.5. Serve warm and enjoy! I like mine with a scoop of vanilla and some drizzled salted caramel sauce.