Blackberry Lemon Crisp2012-06-13
- Yield : 1 blackberry lemon crisp
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 45m
Is there anything better than a fresh hot crispy topped berry dessert where the berries have burst open from heat and are bubbling up all around the sweet crunchy topping?
I can’t think of it if there is right now because I just pulled this berry crisp out of the oven and it’s just heavenly. I love the tartness of the lemon mixed in with the tart berries and how everything is sweetened up just a bit with a touch of sugar!
It just begs to be nestled in a bowl and have a generous scoop of vanilla bean ice nestled right on top of it. Can you just imagine the melting ice cream pooling over that warm crust and berries?
If you can imagine it, read on because I’ll show just how easy this is to make. And right now with blackberries in abundance, this will give you a simple and delicious dessert to serve your family and friends!
First off – the blackberries – pick firm but ripe berries because they won’t ripen once they’re off the vine. Don’t wash them until you intend to use them and then do so very gently. Keep them refrigerated once you get them home.
Spray a baking dish with baking spray and toss in your blackberries. I use a one quart oval dish but you could use an 8 x 8 or even a 9 x 9 square one.
Shake them around to even them out so they are throughout the bottom of the pan.
Then in a medium-sized bowl, add in one tablespoon of corn starch, 1/4 cup of sugar, , 1/2 medium lemon, juiced and one teaspoon of lemon zest.
Mix this all together well.
And spoon it over your blackberries.
Gently, I say GENTLY mix this around being careful not to smoosh your berries!
The corn starch/lemon mixture is going to thicken up your juicy berries and make something wonderful!
Now we need to make the topping. In a larger mixing bowl, add in 3/4 cup of whole oats (not the quick cook ones!). Then add 1/4 cup of flour, 1/2 cup of packed brown sugar and one teaspoon of cinnamon.
Stir this up really well.
Then take one-half stick of butter and cut it into cubes. It’s actually good for this to be a little softer instead of ice cold so it will mix in better.
Either using a pastry cutter or your fingers, mix this into the oat mixture until it resembles coarse crumbs.
And then sprinkle it right over your berries.
Use the entire bowl!
Then pop this baby into a 350º oven for about 30-35 minutes.
You’re looking for the berries to be bubbling up around the crust and you’re also looking for the crust to be nice and browned and crispy.
Let this cool every so slighty.
But not too much because someone wants to join the party.
Ahhh, there we go.
- 1 container blackberries (large size, about 2 cups)
- 1 T. corn starch
- ¼ c. sugar
- ½ medium lemon, juiced
- 1 t. lemon peel, shredded
- ¾ c. whole oats (not quick cooking)
- ¼ c. flour
- ½ c. brown sugar
- 1 t. cinnamon
- ¼ c. unsalted butter (1/2 stick),softened a little
- Preheat oven to 350º.
- Spray a 8 x 8, 9 x 9 or 1 qt. baking dish with baking spray.
- Dump in your blueberries and shake the pan to even them out.
- In a medium size mixing bowl, add corn starch, sugar, lemon juice and lemon zest to bowl and mix well.
- Pour over blackberries and carefully mix to coat all berries. In a large mixing bow, add oats, flour, brown sugar and cinnamon.
- Mix well. Cut in butter using pastry cutter or mix with fingers to incorporate until it looks like wet sand.
- Sprinkle over top of berries evenly.
- Bake uncovered 30 minutes or until berries are bubbling and crust is browned and crisp.
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