Fresh Blackberry Crisp
Fresh blackberry crisp made with just-picked blackberries from the farm ~ the best summer dessert, with a scoop of vanilla ice cream, of course!
- 1 cup all purpose flour
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- Pinch kosher salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 8 tablespoons slightly softened unsalted butter, cut into pieces
- 1 cup old-fashioned oats
- 6 cups fresh blackberries, washed
- 2 tablespoons sugar (or more, if really tart, up to ⅓ cup)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Zest from half lemon
- ½ teaspoon vanilla
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.