Blackberry Crisp
An irresistible combination of a buttery crumble and blackberries, baked to perfection.
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Equipment
Ingredients
- 4-5 cups blackberries rinsed and patted dry
- 1/3 cup sugar
- zest of 1 lemon
- 2 teaspoons corn starch
- 2 cups flour
- 2 cups oats
- 1 1/2 cups brown sugar
- 1 1/2 cups butter
Instructions
- Preheat oven to 350 degrees. Butter a 9x13 baking dish or individual ramekins.
- Measure sugar into a mixing bowl. Add the lemon zest, then use a fork to moosh them together. Stir in the corn starch, then add the blackberries and combine well. Pour the blackberries into your prepared baking dish or ramekin.
- Combine flour, brown sugar, and oats in a large mixing bowl. Cut the butter in until the mixture is combined and in little crumbles. It's easiest to do when the butter isn't super soft--room temperature or just a bit cooler works best.
- Cover the blackberries with the crumbly topping, then bake for about 45 minutes or until golden brown and bubbly. I like to serve warm with vanilla ice cream, but it also heats up well.NOTE: My oven cooks fast I've discovered, so I start with 35 minutes and go from there. But I've had other ovens that took the full 45 minutes!*See recipe notes for the recipe that serves 2.
Notes
BLACKBERRY CRISP FOR 2:
1-1/2 c. blackberries
1 T. sugar
1/2 tsp. cornstarch
2 tsp. lemon zest
1/4 c. flour
1/4 c. oats
3 T. brown sugar
3 T. softened butter Follow the same directions as above. I used a 16 oz. ramekin, but you could also use two 8 oz. ramekins instead.
1 T. sugar
1/2 tsp. cornstarch
2 tsp. lemon zest
1/4 c. flour
1/4 c. oats
3 T. brown sugar
3 T. softened butter Follow the same directions as above. I used a 16 oz. ramekin, but you could also use two 8 oz. ramekins instead.
