Apple Marionberry Crisp
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
7 steps.
- 1
Preheat oven to 375°F (190°C)
- a.Lightly grease an 8x8 inch or 9-inch round baking dish.
- 2
In a large bowl, prepare the fruit filling
- a.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.
- 3
In a separate medium bowl, prepare the crisp topping
- a.Whisk together the all-purpose flour, rolled oats, packed brown sugar, the remaining 1 teaspoon of ground cinnamon, and salt.
- 4
Add the cold, cubed butter to the dry topping ingredients
- a.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.
- 5
Sprinkle the topping evenly over the fruit filling
- a.Place the baking dish on a larger, rimmed baking sheet to catch any potential drips.
- 6
Step 6
- a.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.
- 7
Step 7
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use cold butter straight from the refrigerator. This creates steam pockets as it melts, resulting in a flakier, crispier topping.
- 2If using frozen marionberries, do not thaw them. Add them directly to the filling to prevent it from becoming too watery.
- 3Don't overmix the topping. You want to see small pieces of butter, which are key to a tender, crumbly texture.
- 4Placing the baking dish on a sheet pan is highly recommended to catch any bubbling fruit juices and keep your oven clean.
- 5Letting the crisp rest after baking is crucial. It allows the cornstarch to fully thicken the fruit juices into a delicious sauce.
- 6Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to re-crisp the topping.
Adapt it for your goals.
Gluten-Free
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend and use certified gluten-free rolled oats.
Add NutsAdd Nuts
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.
Different FruitsDifferent Fruits
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.
Spice It UpSpice It Up
Add a pinch of ground nutmeg or cardamom (about 1/4 teaspoon) to the topping mixture for a warmer, more complex spice profile.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Packed with Antioxidants
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.
Source of Vitamins
Apples provide Vitamin C, an important nutrient for immune function, while both fruits contribute essential vitamins and minerals that support overall health.
Frequently asked questions
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.