This fact really struck home for me this weekend, when Chad and I found ourselves surrounded by offerings of Gravenstein apples as we drove around Sonoma County. Apples already? Sure, I’ve been making sorbets and ice creams from the berries and stone fruit from farmer’s market and farm stands, but geez, I’ve made neither a pie, nor a crisp, nor a cobbler, nor a grunt, nor even a slump yet this summer… and already, apples are in season??? And evidently enough to warrant the Gravenstein Apple Festival in Sebastopol that we passed by on our way to Iron Horse Vineyards on Saturday.

So, I promptly made a Peach Pie yesterday, with the pie crust posted by eggbeater and a filling laced with cardamom…

And today, to come to terms with apples in season, I made a Gravenstein Apple and Blackberry Crisp from Ripe for Dessert and posted here.  I like my crisps gooey, though, so I underbaked it just a little so that the top wouldn’t actually get very crisp.  I really like the combination of tart apples and tart blackberries that dissolve into a fruity sweetness, as well as the added texture of the berries with the apples.

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