Blackberry Crisp

Say goodbye to the last few days of Summer with blackberry crisp! The buttery flavors of Fall mixed with the tart berries of Summer make this dessert the perfect combination.

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Directions

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1. Gather ingredients. Preheat oven to 350 degrees. Spray a deep 9” pie pan or a regular 10” pie pan with non-stick spray. Set aside.

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2. Add blackberries to a large bowl. Sprinkle blackberries with sugar, flour, cornstarch, and cinnamon. Gently stir until fully combined. Let sit for 5 minutes.

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3. In a medium-sized bowl, combine oats, flour, sugar, brown sugar, cinnamon, and salt.

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4. Add butter cubes and quickly cut into dry ingredients with a pastry cutter or fork until butter is fully incorporated and mixture is crumbly. Do not allow butter to melt.

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5. Pour blackberry mixture into greased pie pan and spread berries evenly.

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6. Sprinkle topping mixture over berry filling. The topping mixture should only just touch the sides of the pan, allowing space for the berry filling to boil around the edges.

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7. Bake approximately 60 minutes until the topping is browned and berry filling is bubbling. A baking sheet may be placed on the rack below to catch any drippings.

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8. Serve warm or allow to cool to room temperature, topped with a scoop of vanilla bean ice cream.

 
Blackberry Crisp

Blackberry Crisp

Yield: 12 servings
Author:
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
Say goodbye to the last few days of Summer with blackberry crisp! The buttery flavors of Fall mixed with the tart berries of Summer make this dessert the perfect combination.

ingredients:

For the filling
  • 6 cups fresh blackberries, rinsed and dried
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp cornstarch
  • 1 tsp cinnamon
For the topping:
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • vanilla bean ice cream for serving

instructions:

How to cook Blackberry Crisp

  1. Preheat oven to 350 degrees. Spray a deep 9” pie pan or a regular 10” pie pan with non-stick spray. Set aside.
  2. Add blackberries to a large bowl. Sprinkle blackberries with sugar, flour, cornstarch, and cinnamon. Gently stir until fully combined. Let sit for 5 minutes.
  3. In a medium-sized bowl, combine oats, flour, sugar, brown sugar, cinnamon, and salt.
  4. Add butter cubes and quickly cut into dry ingredients with a pastry cutter or fork until butter is fully incorporated and mixture is crumbly. Do not allow butter to melt.
  5. Pour blackberry mixture into greased pie pan and spread berries evenly.
  6. Sprinkle topping mixture over berry filling. The topping mixture should only just touch the sides of the pan, allowing space for the berry filling to boil around the edges.
  7. Bake approximately 60 minutes until the topping is browned and berry filling is bubbling. A baking sheet may be placed on the rack below to catch any drippings.
  8. Serve warm or allow to cool to room temperature, topped with a scoop of vanilla bean ice cream.

NOTES:

Wild blackberries are slightly more tart than store-bought.

Calories

230.28

Fat (grams)

8.54

Sat. Fat (grams)

4.96

Carbs (grams)

37.47

Fiber (grams)

4.83

Net carbs

32.64

Sugar (grams)

23.00

Protein (grams)

2.80

Sodium (milligrams)

113.88

Cholesterol (grams)

20.34
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