Blackberry Crisp

This summer I entered a contest and won a box full of goodies from Bob’s Red Mill. I don’t normally enter for these types of random drawings but Bob’s Red Mill products are so good that I couldn’t pass it up. I was so glad to have won some cool products.

Today I am using Bob’s all purpose flour and rolled oats to make a blackberry crisp. This differs from a crumble in that this crisp uses a combination of flour and oats for the topping whereas a crumble uses only flour.

Feel free to make this with blueberries or marionberries if you don’t have blackberries. Marionberries would be sized a little bigger than blackberries and might be sweeter and juicer, with no thorns on the plant. Here in Oregon blackberries are grown wild and have lots of thorns, so I had to be careful when I picked these! Their awesome taste is worth it though.

Please let me know if you give this recipe a try!

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Note: I didn’t have enough blackberries so I substituted a few blueberries. Someone in our family ate them up! :)

Ingredients

Berry filling

  • 6 cups fresh blackberries or blueberries or mixture of both
  • 1/2 cup granulated sugar
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 cup all purpose flour
  • 2 tbsp. unsalted butter cut into small pieces

Crisp topping

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Instructions

Berry filling

Preheat heat your oven to 375 degrees Fahrenheit. Spray 12×12 round baking pan with non-stick cooking spray then set aside.

Place berries, flour, granulated sugar, lemon zest, juice, and salt in a large mixing bowl.

Use a rubber spatula to mix all ingredients gently. Try not to break up the berries. Transfer the berry mixture to prepared pan. Then add the butter cubes shown picture below. Set aside while making the topping.

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Crisp topping

Place rolled oats, flour, brown sugar, salt, and cubed butter in a medium size bowl. Use your clean hand to rub the butter into the flour and oats mixture using your fingertips until it is well-mixed and doesn’t look dry.

Then take the crisp topping and sprinkle evenly over the berry filling.

Bake in preheated oven in the middle rack for 35-45 minutes, or until the topping is golden brown. Place a large baking sheet or couple trips of foil in the bottom rack of your oven to catch any possible drippings. Let the crisp cool before serving. Serve with a scope of vanilla ice-cream or freshly made whipped cream.

Serves 8-10

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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