Fresh blackberry crisp made with just-picked blackberries from the farm ~ the best summer dessert, with a scoop of vanilla ice cream, of course!
Course Dessert
Cuisine American
Keyword blackberry crisp, fruit crisp, old fashioned fruit crisp
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 8servings
Calories 335kcal
Author Kelly ~ the hungry bluebird
Ingredients
1cupall purpose flour
½cupdark brown sugar
¼cupgranulated sugar
Pinch kosher salt
½teaspooncinnamon
⅛teaspoonnutmeg
8tablespoonsslightly softened unsalted butter, cut into pieces
1cupold-fashioned oats
6cupsfresh blackberries, washed
2tablespoonssugar (or more, if really tart, up to ⅓ cup)
1tablespooncornstarch
1tablespoonlemon juice
Zest from half lemon
½teaspoonvanilla
Instructions
Preheat oven to 375º.
Make the topping. In medium bowl, combine flour, both sugars, salt, cinnamon and nutmeg. Add the butter pieces and with fingertips rub together until well blended and mixture resembles coarse crumbs (it will hold together if you pinch it). Add oats and toss to combine. Refrigerate until ready to use.
Prepare fruit. Combine lemon juice and cornstarch in small dish until dissolved. In bowl, gently toss blackberries with sugar, lemon-cornstarch slurry, lemon zest and vanilla. Pour fruit into a 9" X 13" or similar capacity baking dish.
Top the fruit evenly with half of the topping (refrigerate other half) and bake for 20 minutes. Sprinkle with remaining topping and bake another 25 minutes, until lightly browned and bubbly. Let cool 20 to 30 minutes, serve warm with vanilla ice cream.
Video
Notes
Inspired by Fine CookingServe with whipped cream, vanilla ice cream - or cheat and used whipped topping or spray whipped cream. I won't tell!