Fresh blackberry crisp made with just-picked blackberries from the farm ~ the best summer dessert, with a scoop of vanilla ice cream, of course!
Keyword blackberry crisp, fresh blackberry crisp, fruit crisp
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Kelly ~ the hungry bluebird
1cupall purpose flour
½cupdark brown sugar
Pinch kosher salt
8tablespoonsslightly softened unsalted butter, cut into pieces
6cupsfresh blackberries, washed
2tablespoonssugar (or more, if really tart, up to ⅓ cup)
Zest from half lemon
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.