Some neighbours of ours brought by some freshly picked blackberries and apples this past week, straight from Devon. The apples were quite tart though, so we couldn’t eat them straight. Instead, I decided to make a blackberry and apple crisp, almost as a tribute to the transition between summer and autumn.
Mix three cups of chopped tart apples and two heaping cups of blackberries with 3 tablespoons of GF flour. Stir in 1/3 cup honey. Pour into a greased 8×8 baking dish.
For the topping, cut 3 tablespoons butter into 1 1/2 cups oats, 1/3 cup brown sugar and 1/2 cup oatbran. Stir in 1/2 teaspoon of ginger, plus 1 tablespoon ground flaxseed, if you have it. Mix together thoroughly until very crumbly, and sprinkle on top of the fruit.
Bake at 375 F/ 190 C/ Gasmark 5 until crisp and bubbly. Don’t forget to put a baking tray under this, as the juice can bubble up and over the sides of the baking dish, making a mess of your oven.
A note on the chopped apples – I am lazy, so I don’t bother peeling them. If they are baked with the nice juicy blackberries, then it’s hard to even tell they aren’t peeled.