This is such a bright and yummy dessert, packed with beautiful organic blackberries from Fresh Fork Market! You could use any other berry you have or even a mix…blueberries, raspberries and/or black raspberries would all be equally delicious in this crisp.
The following serves 6 (adapted from Food Network Magazine):
- 6 cups blackberries (about 2 pints)
- 1/2 cup granulated sugar
- Juice and zest of 1 lemon
- 3/4 cup brown sugar
- 3/4 cup and 3 Tbsp whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts
- 1/4 tsp ground cinnamon
- 1/2 tsp and a pinch of kosher salt
- 6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
Preheat oven to 375. Butter a 2-quart baking dish, you could also use non-stick spray.
To make the filling, toss the blackberries with the granulated sugar, lemon zest and juice, 3 Tbsp flour and a pinch of kosher salt in a medium bowl. Transfer to your prepared baking dish.
To make the topping, combine the brown sugar, 3/4 cup flour, oats, nuts, cinnamon and 1/2 tsp salt in another bowl. Using your fingers, work the butter into the topping mixture until coarse crumbs form. Scatter the topping over the blackberry mixture.
Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.
Serve with a dollop of homemade whipped cream, or a scoop of vanilla ice cream.
This Girl’s Gotta Eat! 