A week or so ago, some dear friends from law school were in town. I played the happy host and the happy tourist — something that always seems to happen when people visit “your town.” They’ve heard of these great places and give you a good excuse to go. When else do you go to Voodoo Doughnuts?
While enjoying the quirky Alberta street on Saturday morning, we found Random Order bakery, well known for its pies. Though we had just had breakfast at Tasty n Sons (lining up before the doors opened to get one of the first seats, no doubt), we still needed to buy some pies for later. We selected a Brandied Peach and Blackberry Apple, and because it looked so intriguing we also bought a cardamom pistachio brownie. After a full day — later filled by a trip to a House Spirits Distillery.
the food carts (talk about a tasty sandwich — kale, caramelized onions, mushrooms, yams and egg!)
and then the Cascade Brewing Barrel House for sour beers… we enjoyed the pies and brownie.
I was inspired by the blackberry apple pie — a mix of fall and summer (please hurry up summer!) and decided to make it into a crisp for a dinner the following weekend.
5 granny smith apples, peeled and sliced
1 bag of frozen blackberries
1/2 cup of sugar
4 TBsp of cornstarch
1 tsp of cinnamon
1/2 tsp of salt
Prepare the fruit:
If the blackberries are frozen, you can defrost by putting the bowl in another bowl of warm water.
Whisk the dry ingredients and then add the fruit.
1 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp of cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
12 tablespoons cold unsalted butter, cut into pieces
2/3 cup old-fashioned rolled oats
2/3 cup chopped walnuts or pecans
Combine all the topping ingredients, with your hands if necessary.
Pour fruit into a 9×11 greased baking dish and sprinkle the topping over. Bake for 30-50 minutes at 375.