The Sassy Pair

Blackberry Crisps

May 29, 2018 | Tarts & Pies
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Who doesn’t love blackberries? They’re always so huge and inviting, full of juices, and thoughts of warm weather. I made a makeshift apple crisp on Friday night, and thought the blackberries from my fruit box would be equally delicious. I was wrong. These were way better than the apple crisps. I mean, it’s basically fruit topped with buttery oatmeal cookie-esque topping, how can you go wrong?



Some of the recipes on our site – like these chai spiced sugar cookies – are great options to make ahead, freeze, and then bake off. We also have some recipes – like this spiced pear cake – that are better then night before. Then we have recipes that should be eaten right away – like brioche cinnamon rolls. This recipe falls into that last category. Grab some super fresh berries, mix the topping, and you’ll have a delicious dessert (or snack) in less than an hour.

Crisps in General

The first thing about this recipe is that it only makes two crisps. However, you easily scale this up to whatever your needs are. I had a small, 6oz container of blackberries that perfectly made two servings, which is all I needed. However, I can totally see making this in the future in a large 9×13″ pan. You can really make as much as you need or want.

Feel free to swap out the blackberries for another fruit of your choice. Some fruits will work better than others, though. Blueberries, peaches, and apples would all be perfect options for a crisp. Strawberries might work, but I would try mixing them with rhubarb if you wanted to go that route. Really, anything is going to taste amazing under this oat topping.



Ingredients

  • Topping
  • 1/3 cup rolled oats
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp all-purpose flour
  • 4 tbsp butter, cold, cut into chunks

  • Filling
  • 6oz blackberries
  • 1 tbsp all-purpose flour
  • 1 tbsp granulated sugar

Directions

  • Preheat oven to 350°. Grease two ramekins with butter.
  • Whisk oats, sugars, and flour together in a medium bowl. Using a pastry cutter or a fork, cut the butter into the dry ingredients to form a coarse mixture with some chunks.
  • In another bowl, lightly coat the blackberries in the flour and sugar. Divide berries among the two ramekins. Top with the crumbs, being very generous.
  • Bake until crust is golden brown and berry juice bubbles through, about 40-50 minutes.
  • Allow to cool for 10-15 minutes. Serve warm with ice cream or whipped cream.
NOTES
View more articles written by Vasili.

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