Sunday, August 17, 2014

Warm Blackberry Crisp

One of my favorite desserts to serve to company is so easy….blackberry crisp. You can make it ahead of time and refrigerate it until ready to bake. I will put the crisp in the oven to bake while we’re eating the main meal. When it’s time to eat dessert, the crisp will be done baking and cooling a bit…but it’ll still be warm. Top the crisp with vanilla ice cream and you have a scrumptious dessert!

Here’s the recipe:

3 cups fresh blackberries
4 T. granulated sugar
1 T. lemon juice
1 cup all-purpose or unbleached white flour
1 cup oats (quick or old fashioned)
½ tsp. cinnamon
1/8 tsp. nutmeg
¾ cup brown sugar
¾ cup butter

Toss the first three ingredients together and set aside. In another bowl, combine the rest of the ingredients together (flour, oats, cinnamon, nutmeg, brown sugar and butter) until crumbly. Lightly butter a 1 ½ quart casserole dish. Press half of the crumb mixture on the bottom. Cover that with the berry mixture. Top that with the other half of the crumb mixture. Bake in a 350 degree oven for about 30 to 35 minutes—until fruit is bubbly and topping is slightly browned. Remove from oven. Let rest at room temperature about 10 minutes before serving.


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