Recipe: Apple and blackberry crisp
Cookery school owner Lizzie Kennedy shares simple recipes that are modern and moreish from her Drumbo kitchen
What you'll need
Knob of butter
4 apples, peeled, cored and cut into|large slices
1 tbsp brown sugar
Splash of apple juice or rum
FOR THE TOPPING
75g plain flour
75g porridge oats
100g pecans, chopped
75g muscovado sugar
100g butter, melted
Preheat the oven to 200°C/gas 6/400°F. In a large sauté pan melt the butter over a medium heat, when foaming add the apple slices and stir well. Add the sugar, lemon juice and zest and cook gently for about 5 minutes until just softening — taste for sweetness. Tip into an ovenproof dish and add the blackberries and the apple juice or rum.
To make the topping, put the flour, oats, pecans and sugar into a bowl, stir in the melted butter and mix well. Scatter the mixture over the fruit and bake for 15-20 minutes until golden brown. Serve warm with thick Greek yogurt.