Thursday, March 17, 2011

Blackberry Crisp

I am aware this picture is crummy, but I assure you, this dessert is not! I love crisps in all varieties, in fact, this recipe is very adaptable to whatever fruit you like. I will give you the recipe for the topping and give you some guidelines on your fruit of choice, and it works great! We had some blackberries in our freezer so I decided to make this last weekend and it was soooo delicious. Served warm topped with vanilla ice cream and it makes one amazing dessert.

See bottom for adaptations for other fruits. Don't let the picture deceive you - this makes a lot of topping; my blackberries just bubbled over a lot of it.

Blackberry (or other fruit) Crisp


3/4 c. flour
1 c. rolled oats
1 c. brown sugar
1 t. cinnamon
1/2 c. softened butter

Fruit filling:

4 c. frozen blackberries
1/2 c. sugar
1/4 c. flour
juice of 1/2 lemon

In a large bowl, combine frozen blackberries with sugar. Let macerate on the counter for about 1/2 hour (or up to a few hours), until blackberries begin to thaw slightly and combine with the sugar. Add flour and lemon juice. Mix to combine.

Combine ingredients for crumb topping, cutting in butter with a fork until the mixture is crumbly. Pour the fruit filling into an 8x8 pan and top with the crumb topping. Bake at 375 degrees for 30-35 minutes, until topping is browned and juices are bubbling. Serve warm with ice cream.

If using apples, reduce sugar in filling to 1/4 cup, omit flour, and add 1 t. cinnamon. Bake for 40-45 minutes until tender. Mixed berries would also be delicious or cherries, apricots, or anything you like!

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