THE BEST BLACKBERRY CRISP
Here’s a quick variation. Put all the ingredients for the topping in a food processor and pulse until it forms into crumbs. Go ahead and use old fashioned rolled oats as they will be cut finer with the processing. This was much faster and created a yummy crumb top.
I also divided the topping into two batches and froze one for later. Then I made only half of the fruit filling and baked it in a smaller dish. We only needed enough for three people. Now you will have a fast start to another batch whenever you like as it freezes well.
INGREDIENTS
TOPPING:- 1 1/2 cup (5.25 ounces) old-fashioned or quick oats (I prefer the texture of quick oats here)
- 1 cup (5 ounces) all-purpose flour
- 1 cup (7.5 ounces) brown sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks, 16 tablespoons) butter, cut into tablespoon-size pieces
FRUIT:
- 8-10 cups fresh blackberries (about 24-36 ounces), washed and dried well
- 1/3 cup (2.5 ounces) granulated sugar
- 1/3 cup (1.65 ounces) all-purpose flour
- 1 tablespoon fresh lemon juice
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
- Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
- In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
- Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
- Sprinkle the crisp topping evenly over the top.
- Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
- Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.
Source of THE BEST BLACKBERRY CRISP Recipe @ melskitchencafe.com
_________________________________________________________________________________