Blackberry Crisp
There's nothing like indulging in my Blackberry Crisp, with the best crunchy oat topping, fresh blackberries and a big scoop of vanilla ice cream.
Servings 6
Calories 467kcal
Equipment
- 1 8 x 8 Square Baking Pan
Ingredients
Blackberry Filling
- 5 cups blackberries
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Crisp Topping
- 10 tbsp butter melted
- 1 1/4 cups old-fashioned oats
- 3/4 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp salt
Instructions
Blackberry Filling
- Preheat oven to 350 degrees F.
- Wash and dry blackberries. In a large bowl, mix together the blackberries with the 1/4 cup flour, 1/4 cup granulated sugar, lemon zest and lemon juice.
- Spread the blackberry filling evenly into an 8 x 8 baking dish.
Crisp Topping
- In a microwave safe measuring cup or bowl, melt the butter.
- In a clean, large bowl mix together the oats, brown sugar, remaining flour, cinnamon, nutmeg, cardamom and salt.
- Add the melted butter and stir together until well combined. Put the bowl in the refrigerator for a couple of minutes to make the topping easier to work with.
- Use your hands or a spoon to evenly crumble the oat topping mixture on top of the blackberry filling.
- Bake the crisp for about one hour, or until the topping is lightly browned and the filling is bubbling.
- Allow to cool, uncovered, on the counter for about one hour before serving.
Nutrition
Calories: 467kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 257mg | Potassium: 321mg | Fiber: 9g | Sugar: 41g | Vitamin A: 842IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 2mg