It's summertime and everyone should know how to make a classic fruit crisp dessert. They are easy to make and you can make them with so many different fruits. I'm making this one with blackberries, but you can add blueberries and raspberries for nice mixed berry crisp. And leftovers are great the next day or even as a sweet treat for breakfast with your coffee.
Making the filling is basically just gently tossing the berries in a big bowl with the other filling ingredients. Making the topping is a cinch if you have a food processor - just place everything in the bowl and pulse. Assemble and bake. Couldn't be easier.
Blackberry Crisp
for a printable recipe click here
(I don't like fruit desserts too sweet - if you like them sweeter, bump up the sugar in the fruit mixture to ½ cup or more.)
serves 6
Fruit Mixture:
8 cups fresh blackberries (about six 6-ounce containers) or whatever mix of berries you like
⅓ cup sugar
1 large lemon, zested and juiced
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
pinch of salt
1½ Tablespoons cornstarch
Topping:
1 cup rolled oats (I use regular but you can use quick-cooking if you want)
⅓ cup brown sugar
½ cup whole wheat flour (I prefer whole wheat for a richer taste, but you can use regular AP flour)
½ cup butter (1 whole stick), cut into slices
Preheat the oven to 350° F.
Make the fruit mixture:
Place the berries in a large bowl. Add the sugar, lemon zest, nutmeg, cinnamon and salt and toss gently. Place the cornstarch and lemon juice in a small jar with a lid and shake well. Pour over the berry mixture and gently toss again until coated.
Spray an 8x8 glass baking dish with cooking spray and add the berry mixture.
Make the crisp topping:
In a food processor, add the oatmeal, sugar and flour and pulse until blended. Add the sliced butter and pulse until the mixture is well blended. (If you don't have a food processor, you will have to do this in a bowl and use two knifes, cutting the butter into the oatmeal mixture until it is well blended.)
Assemble and bake:
Scatter the topping over the fruit. Bake for about 45 - 50 minutes, until the topping is crisp and brown and the fruit is bubbling. Remove from oven to let cool and set up a bit until just warm. Serve with vanilla ice cream on top.
