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A warm, bubbly dessert featuring tart Granny Smith apples and sweet, jammy marionberries, all tucked under a crunchy, buttery oat topping. A true taste of the Pacific Northwest, perfect with a scoop of vanilla ice cream.
For 6 servings
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch or 9-inch round baking dish.
In a large bowl, prepare the fruit filling. Combine the sliced apples, marionberries, granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon of the ground cinnamon. Toss gently until the fruit is evenly coated, then pour into the prepared baking dish.
In a separate medium bowl, prepare the crisp topping. Whisk together the all-purpose flour, rolled oats, packed brown sugar, the remaining 1 teaspoon of ground cinnamon, and salt.
Add the cold, cubed butter to the dry topping ingredients. Using your fingertips, a pastry cutter, or two knives, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible.
Sprinkle the topping evenly over the fruit filling. Place the baking dish on a larger, rimmed baking sheet to catch any potential drips.
Bake for 40-45 minutes, or until the fruit filling is hot and bubbly around the edges and the topping is a deep golden brown.
Remove from the oven and let the crisp rest for at least 15 minutes before serving. This allows the juices to set and thicken. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
A warm, bubbly dessert featuring tart Granny Smith apples and sweet, jammy marionberries, all tucked under a crunchy, buttery oat topping. A true taste of the Pacific Northwest, perfect with a scoop of vanilla ice cream.
This pacific_northwest recipe takes 55 minutes to prepare and yields 6 servings. At 439.12 calories per serving with 4.71g of protein, it's a beginner-friendly recipe perfect for dessert.
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Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend and use certified gluten-free rolled oats.
For extra crunch and flavor, add 1/2 cup of chopped pecans, walnuts, or almonds to the topping mixture along with the oats and flour.
This recipe works well with other fruit combinations. Try replacing marionberries with blackberries, raspberries, or blueberries. Pears can also be used in place of apples.
Add a pinch of ground nutmeg or cardamom (about 1/4 teaspoon) to the topping mixture for a warmer, more complex spice profile.
The rolled oats and apples are excellent sources of both soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Marionberries are loaded with antioxidants, particularly anthocyanins, which give them their deep purple color. These compounds help protect your cells from damage caused by free radicals.
Apples provide Vitamin C, an important nutrient for immune function, while both fruits contribute essential vitamins and minerals that support overall health.
One serving of this Apple Marionberry Crisp contains approximately 420 calories. This is an estimate and can vary based on the exact ingredients and portion size.
While it is a dessert and contains sugar and butter, this crisp has some healthy components. It's rich in fiber from the apples and oats, and full of vitamins and antioxidants from the marionberries. It's best enjoyed in moderation as part of a balanced diet.
Yes, absolutely. While Granny Smith apples provide a nice tartness, you can use other firm baking apples like Honeycrisp, Braeburn, or Gala. A mix of sweet and tart apples also works wonderfully.
Marionberries are a specific type of blackberry, primarily grown in Oregon. If you can't find them, you can substitute them with regular blackberries or a mix of blackberries and raspberries.
Yes. You can assemble the entire crisp (without baking) and refrigerate it for up to 24 hours. You may need to add 5-10 minutes to the baking time. Alternatively, you can bake it completely, let it cool, and then reheat it in the oven before serving.
A soggy topping is usually caused by using melted or softened butter instead of cold, cubed butter. Overmixing the topping can also develop gluten and make it tough rather than crisp. Ensure your butter is very cold and you mix just until coarse crumbs form.
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