Apple Berry Crisp

Instructions

Preheat oven to 375 °F. Lightly coat a 3½-quart enameled cast iron braiser or similar baking dish with nonstick cooking spray.

Combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Add the cold butter and use a pastry blender, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture is crumbly with some pea-sized pieces remaining.

Place the apples, blueberries, and blackberries in a large mixing bowl. Drizzle with the lemon juice.

In a small bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, ginger, and salt. Sprinkle the mixture over the fruit and toss until evenly coated.

Transfer the fruit mixture to the prepared baking dish. Sprinkle the crumble topping evenly over the fruit.

Bake for 45 to 55 minutes, or until the filling is bubbling around the edges, the apples are tender when pierced with a sharp knife, and the topping is golden brown. If needed, loosely tent with foil during the last 10 to 15 minutes of baking to prevent over-browning.

Remove from the oven and allow to cool for 20 minutes before serving. The filling will continue to thicken as it rests.

Serve warm with vanilla ice cream.

Dessert