Apple, Fig, and Blackberry Crisp
added 03/07/08
Serves 6 to 8
Combine deep purple
blackberries with autumn’s crisp-tasting apples to catch the last
of Indian summer . Luxurious ripe figs add an elegant touch, but you can
also substitute 12 halved dried calimyrna figs.
6 fresh figs, halved
(about 1 1/2 cups)
6 apples (McIntosh, Jonagold, Macoun, Gala, Crispin), peeled,
cored, and cut into 1/4-inch-thick wedges
1 pint blackberries, lightly rinsed and drained
1/2 cup plus 3 tablespoons sugar
1 Tbs. fresh lemon juice
Finely grated zest of 1/2 lemon
3 cups Topping
Preheat the oven
to 425° F. Butter a large (14-inch-long) oval baking dish. Combine
figs, apples, blackberries, 1/2 cup sugar, lemon juice, and lemon zest
in a large bowl. Toss well to combine, and spoon into the prepared baking
dish. Sprinkle with topping and bake 40 minutes.
—Adapted
from The New Basics Cookbook,
by Julee Rosso and Sheila Lukins
Meet Ann Smith Lyons
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