Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Finger food
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Apple and blackberry crisp

by Jeanne Horak on November 11, 2008 22 Comments in Dessert, NaBloPoMo 2008, Recipes - vegetarian

AppleBlackberryCrisp

Boiler saga update:

The British Gas man returned and fixed the gas valve, so no more leak.  This is Good News. However, having fixed that, something else broke, which he did not have a spare part to repair.  This is Not Good News.

The boiler is approximately 22 years old, and the colourful expression used by the gas man was that fixing bits of it only to have something else break is like “putting new shoes on a dead horse”.  Called the landlord in the hope that he would let British Gas quote for replacing the boiler.  Landlord’s verbatim response was that he “will not be strong-armed into buying a new boiler at a time that’s inconvenient just because British Gas can’t be bothered to order the parts”.  Inconvenient?  Spoken like a man who is sitting in his snug house with his boiler making the house toasty as he runs himself a nice hot bath.

There are no words.

So the lovely British Gas man is returning tomorrow with yet another part and I am praying to have my heating back on tomorrow night.  Either that or I will have to run my new washing machine on its hottest cycle and sleep snuggled up next to it :o)

Enough of that – let me cheer myself up by talking about food. The time has come, the walrus said, to talk of many things – of crisps, crumbles and cobblers; of sweets fit for a king. (apologies to Lewis Carrol!)

So do you know the difference between these desserts?

  • A pie is a baked dish which is usually made of a pastry dough shell that covers or completely contains a filling of various sweet or savoury ingredients.
  • A tart is a pastry dish, usually sweet, that is a type of pie with an open top that is not covered with pastry.
  • A crisp is a type of dessert, usually consisting of a type of fruit, baked with a crispy topping, hence the name. The topping usually consists of butter, flour, oats, brown sugar and usually spices such as cinnamon and/or nutmeg.
  • A crumble is a dish of British origin containing stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar.
  • A cobbler: In the United States, it is usually a dessert consisting of a fruit filling poured into a large baking dish over a batter that rises through when baking. The batter forms as a dumpling within the cobbler as well as a crust for the top. In the United Kingdom it is usually a savoury meat dish, typically a lamb casserole, which is covered with a savoury scone-like topping—each scone (or biscuit) forming a separable cobbler.

Out of all of these, I like the crisp best – those oats become so deliciously crispy and their presence can almost convince me that I’m eating health food ;).  I made this recipe a month or two back, before we went to Chicago and when blackberries were still plentiful at the markets.  It’s a great way to use up an apple glut that always seems to occur at this time of the year – and a great way to take your mind off your boiler problems 🙂

20080810 AppleBlackberryCrispCollage

APPLE AND BLACKBERRY CRISP (serves 3-4)

Ingredients:
3 apples, peeled, cored and sliced
1 cup fresh or frozen blackberries
125 ml – 175 ml sugar
2 tbsp cornstarch
Grated zest of 1 orange
1/2 cup quick-cooking rolled oats
1/4 cup flour
1/3 cup cold butter, cut into chunks
1/3 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
Pinch of salt
1/4 cup almonds, chopped
Butter (for greasing)

Method:

In a large bowl combine the apples, blackberries, sugar, cornstarch and zest and toss to blend.

Pre-heat the oven to 180C.  Mix the oats, flour, butter, brown sugar, cinnamon, nutmeg and salt together in a large bowl. Work mixture together with fingers until it resembles coarse breadcrumbs. Add almonds and blend well.

Butter an 20x20cm baking dish. Pour the fruit filling into dish and mound the topping over filling, covering it completely. Bake for 40 to 45 minutes until bubbly and golden.

Follow me every day in November as I complete National Blog Posting Month – a post a day, every day, for 30 days! Here’s what I’ve written so far.

More deliciousness for you!

  • Caramelised nectarines and cherriesCaramelised nectarines and cherries
  • Ronel’s roasted pepper and red lentil soupRonel’s roasted pepper and red lentil soup
  • Whole baked tilapia with flat-leaf parsley and garlicWhole baked tilapia with flat-leaf parsley and garlic
  • London International Wine Fair 2008London International Wine Fair 2008

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Ronel’s roasted pepper and red lentil soup
Whole baked tilapia with flat-leaf parsley and garlic »

Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Elra says

    November 12, 2008 at 4:06 am

    Oh No…, sorry to hear about that. Can’t believe it. I hope everything will be fix tomorrow and nothing else is broken.
    That crisp look really delish, and thank you for all of those explanation. I know the different between pie and tart, but the rest (since I never really interested to make them) I kind of confuse a little bit. Your explanation really help! Thank you…

    Reply
  2. courtney says

    November 12, 2008 at 4:21 am

    Hang in there . I see light at the end of all of this. I dont eat enough crisps. But those buttery oats are really delicious. And Its way better for you than pie crust.

    Reply
  3. Kit says

    November 12, 2008 at 6:22 am

    Blackberry and apple makes me feel all home-sick for a moment! But then thoughts of British Gas right the balance again! Hope it gets fixed before you have to crawl inside your washing machine on the rinse cycle for a warm bath!
    Just to make you feel better about November in London – it’s pouring with rain, with high winds here and I’m back in my winter jeans and jumper, sending the kids to school in wellies.

    Reply
  4. Lien says

    November 12, 2008 at 7:07 am

    Lovely combination blackberries and apples, looks dvivine. Thank for the definitions of tart, pie ecc. Sometimes it’s hard for a not-native english speaker to spy the difference. (also like our ‘cake’ is a totally different thing than a ‘cake’ in america)
    I hope that your boiler can be resussitated and nothing else breads down!

    Reply
  5. Bron says

    November 12, 2008 at 8:39 am

    Hey Jeanne, so sorry to hear about your gas/washing machine troubles, hope you’re sorted with it all soon… still could be worse, no? could be snowing! 😉
    Speaking of which we had some last week! Spring in NZ…huh!
    Really admire your NaBloPoMo undertaking and I’d just love some of your super delicious looking crisp, would it be too much to ask for a little English custard to go with? Am I bad? or am I bad?

    Reply
  6. Manggy says

    November 12, 2008 at 11:03 am

    Hee, Bron is tempting fate 🙂 I hope it all resolves really soon!
    My favorite would have to be the crumble. But I would never say no to your lovely crisp either! 🙂

    Reply
  7. Gemma says

    November 12, 2008 at 11:45 am

    I’m not really a fan of hot fruit puddings but this still looks delicious. Sorry about your British Gas woes, I have had my fair share of annoying landlords over the years and can simpathise with the ‘not my problem’ attitude. Hope it gets sorted out soon.

    Reply
  8. johanna says

    November 12, 2008 at 12:59 pm

    you know, you’re always welcome to come for another sleepover here (or even just a shower, but i bet you do that at the gym twice daily anyway ;-))
    those are the moments when i wish i wasn’t renting. sure, i’d have to pay for the repair myself, but at least i could make my own decisions and set my own priorities.
    threaten your landlord you’ll camp out at his until it’s fixed 😉

    Reply
  9. nina says

    November 12, 2008 at 1:04 pm

    Thanks for the handy information on all the delicious puds. I am a crumble kinda girl…..It is so cold here at the moment that I might just make this for tonight. We have something to celebrate. My son is getting an award at his prize-giving tonight.

    Reply
  10. Andrew says

    November 12, 2008 at 1:08 pm

    I’m a pie man myself – blackberry and apple being the fave (especially if made by my mother).

    Reply
  11. Susan from Food Blogga says

    November 12, 2008 at 2:05 pm

    I have so had that landlord conversation, Jeanne. Best of luck to you! Just eat another serving of this dessert, and you’ll be feeling better in no time.

    Reply
  12. Angela says

    November 12, 2008 at 6:12 pm

    I’ve had that landlord conversation too. Except it was January, absolutely baltic, and I was constantly throwing up due to morning sickness. Having one’s teeth chatter while throwing up is something I don’t want to repeat.
    Anyway, I hope your very elderly boiler can find a new lease of life and that the crisp kept you warm for a few hours!
    BTW, I picked up a few gem squash at the farm shop on Monday. Would you like me to save the seeds for you?

    Reply
  13. lo says

    November 12, 2008 at 6:26 pm

    Oh, I love this — it’s absolutely beautiful, although you had me at crispy oatmeal!
    Hope the boiler recovers soon!

    Reply
  14. Claudia says

    November 12, 2008 at 7:49 pm

    Made a crumble last night myself and I loved your explanation about its other family members.
    Cheers,
    Claudia

    Reply
  15. Darius T. Williams says

    November 12, 2008 at 11:12 pm

    This crisp has got to be good – I absolutely LOVE blackberries. They’re like my favorite fruit of all time!!!
    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  16. Johanna says

    November 13, 2008 at 2:48 am

    I call your crisp my crumble but never heard of crisps til I started blogging – bet it tasted good though!
    As for landlords – he sounds like an eejit – sorry you are missing your hot baths but when he ends up paying for all the repairs and a new boiler then hope you will have the last laugh!

    Reply
  17. Zarah Maria says

    November 13, 2008 at 10:53 am

    DOH! on the landlord. Yay on the crumble and the Lewis Carrol quote! 🙂

    Reply
  18. grace says

    November 13, 2008 at 1:31 pm

    i’ve never really given it much thought, but i do believe that i prefer a crisp as well. however, it’s not always as good left-over–the crisp seems to fade away. yep, fresh-out-of-the-oven crisp is the way to go. 🙂

    Reply
  19. Jacoba says

    November 13, 2008 at 10:31 pm

    Just thought I’d let you know that the recipe is marvellous! We made it exactly like yours but had to play with the crust a little because there wasn’t enough oats and in this wind, nobody was going anywhere. Anyway – we made up the quantity with crushed pecans and it worked just fine.
    You rock girl!!!

    Reply
  20. Nilmandra says

    November 13, 2008 at 10:38 pm

    Interesting to see the different definitions of crips, crumble and so on. My husband and I have been missing good old English apple crumbles (I know, I know, I should just make my own!). The ones we’ve had here in Vancouver are more like crisp as you’ve described although they are labelled as crumble – very oaty topping.

    Reply
  21. Kevin says

    November 15, 2008 at 2:25 am

    I really like the sound of combining apples and blackberries in a crisp. It looks so good!

    Reply
  22. Swallow Conrad says

    December 5, 2011 at 4:51 am

    OOHH….I made this and it was DELICIOUS!!! I can’t wait to make it again for Christmas. The site is great and I have added you to my “list of KEEPERS” Thank you for all the hard work!! cooking with emotions

    Reply
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Featured on

Recently on Cooksister

  • Potato, salmon and cucumber salad
  • Review: Le Relais de Venise L’Entrecote
  • Exploring Grenada’s tree-to-bar cocoa estates
  • Beef, broccoli and udon noodle stir fry from “The Japanese Larder” by Luiz Hara
  • The Rosemary – an organic Hungarian restaurant in London
  • The Foyle Hotel Eatery: dining on Ireland’s Wild Atlantic Way
  • 8 Rhubarb recipes you need to try this winter
  • Saturday Snapshots #318

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
How to sautée Brussels sprouts
Brandy and Coke glazed gammon for a South African Christmas feast
Gem squash central - how to find them, how to grow them, how to eat them!

Also available on

cooksister


Instagram post 2182859529545291118_54730621
Can anybody gaze up at St Paul's Cathedral and fail to be impressed by its scale, beauty and grace (and the amazing blue skies that London has been blessed with for the past 2 Sundays??) *LONDON TRAVEL TIP* Admission to the cathedral costs £20.00 on the door (or £17.00 in advance) but here are my tips to see the interior for less.
1. Attend a service in the cathedral for free (there are four services a day), although you will not be able to access some areas like the whispering gallery that are open to paying visitors.
2. Attend a free organ recital which take place most Sundays at 16h45.
3. Get 2 for 1 tickets when you buy National Rail tickets to travel to a station near St Paul's. See http://www.daysoutguide.co uk for details.
4. When you buy your ticket, ask for an Annual Pass which will let you return to the cathedral for free as many times as you like for a year. 365 visits for the price of one!
5. Book a public guided tour (no extra cost above admission) which will get you access to areas like the Geometric Staircase and the Quire which are not usually open to visitors.

Instagram post 2171125393545679606_54730621
"Still round the corner there may wait
A new road or a secret gate" (JRR Tolkien)

Do you love the anticipation of what lies just around the corner? Or does the unknown fill you with trepidation? On my recent trip to Assisi, I found this compact and ancient city to be filled with hidden treasures concealed behind every corner (and there were MANY corners, most of them on a steel uphill! 🤣). Sometimes a quiet church; sometimes a quirky art gallery; sometimes a breathtaking view; and sometimes a cheerful procession of geraniums marching up ancient stone stairs.

May you turn a corner today and discover something wonderful. 🙂
📸 @paolahorak

Instagram post 2140197497750837873_54730621
Today, South Africa (my homeland) marked Heritage Day, when the diversity of cultures in the country are celebrated. But as much as heritage is about what makes us different, it is also about what brings us together.

One thing that brings South Africans of all ages, from all walks of life, and from all cultures together all over the world is the braai - food prepared communally over an open fire and enjoyed with friends. Today, Heritage Day shares the date with National Braai Day when Sourh Africans celebrate their unifying fireside  culinary heritage. 
I have made this dish both in the oven and over the coals of the braai - and I definitely prefer the smokiness of the braaied version. The dish is simplicity itself - salmon (or snoek, if you can get your hands on some!) basted with a sticky glaze of... smooth apricot jam and Bovril! I kid you not! Don't mock it until you've tried it 😁. Serve on a bed of leaves topped with pomegranate seeds and spring onion.

Happy Heritage Day! 🇿🇦🇿🇦🇿🇦 #heritageday #braaiday

Instagram post 2135786442203279056_54730621
Hands up - who is loving the fabulously mild September weather we are experiencing in London at the moment? Such a treat 🌞 There are few finer ways to enjoy sunny late summer weekends than sundowners along the river Thames with friends. This particularly lovely and colourful river view was snapped from outside the @barmyarmstw1 in #Twickenham recently. 
How have you been celebrating the lingering summer days?

Instagram post 2118446473331719697_54730621
The Cité de Carcassonne is a walled mediaeval citadel within the modern French city of the same name, in the Occitanie region of southern France. The citadel was founded during the Gallo-Roman period and is famous for its intact 3 kilometres of double surrounding walls and 52 towers.

The original Roman walls were in place by 333 AD and since then the citadel  has been variously occupied by the Visigoths, Saracens and the Crusaders. The second line of walled defences was added after 1226, outside the Roman walls, and the town was finally annexed to the kingdom of France in 1247.

I loved looking up at these magnificent walls on Bastille day, through the prism of a glass of @foncalieuwines who were hosting us at @lecomptoirdelacite  for dinner with a spectacular view. 
Have you ever visited a Mediaeval walled city? Which one? [PRESS TRIP]

Instagram post 2106746806038463644_54730621
Simple and delicious, this new potato, salmon and cucumber salad is the happy marriage of nutty new potatoes (I used @jerseyroyals), silky smoked salmon and crispy cucumber in a lemony yoghurt dressing. Perfect for a summery main course - the recipe is linked to in my profile. Have a delicious weekend, everyone 😎 [GIFTED]

Instagram post 2100775015050655801_54730621
Come on in - the gates are open! Hello to my new followers - great to have you here 😊

These beautiful gates lead to the elegant Chateau la Provenquiere in the Pays d'Oc region of the Languedoc where I recently tasted their range of rosé wines. Built in the 15th Century, the castle was restored and refurbished to its current style in the 1800s. If you visit, make sure to explore the beautiful grounds and views over the surrounding countryside from the chateau garden. [PRESS TRIP]

Instagram post 2097986173625239866_54730621
Looking out over the vineyards of La Clape in Pays D'Oc in the south of France, where we spent the night at Gerard Bertrand's beautiful hotel, Chateau L'Hospitalet. From this ridge (about 10 minutes walk from the hotel) you can look out over the vines all the way to the Mediterranean which exerts its influence on the region's microclimate and its much-respected red wines. [PRESS TRIP]

Instagram post 2093023799826787585_54730621
[Press trip] Enjoyed a fabulous charcuterie platter under the trees to the sound of cicadas at Bar Boeuf & Cow near Béziers with winemaker @bruno.andreu. Bruno has recently started making wine under his own name and makes a great range of "Aromatic" @vinspaysdocigp varietal wines as well as AOP and premium "Icon" ranges. His "Aromatic" Pays D'Oc IGP Merlot with its ripe red fruit flavours and lively acidity made a great match for the excellent smoked duck breast (and I love his  botanical-themed labels!). What wine do you enjoy with charcuterie?


Load More...


Follow on Instagram


Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title
Lentil-squash-feta-Casserole
lamb-pulao-title
Blood-Orange-Cake-Title
Rhubarb-strawberry-Galette-1

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2019 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2019 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Necessary Always Enabled