Blackberry Crisp
Berries and a sweet, crunchy oatmeal topping are just meant to go together. Serve this blackberry crunch with some vanilla ice cream or freshly whipped cream for a summertime dessert win!
Servings: 8 Servings (a 9 inch crisp)
Ingredients
Fruit Filling
- 6 cups blackberries
- 2 Tablespoons granulated sugar
- 1½ Tablespoons cornstarch
- ⅓ cup maple syrup
- 1 Tablespoon lemon juice
- ¼ teaspoon salt
Oatmeal Crunch Topping
- ½ cup flour
- 1 cup rolled oats
- ½ teaspoon salt
- ⅓ cup light brown sugar
- ½ teaspoons ground cinnamon
- 5 Tablespoons cold butter
Instructions
- Preheat oven to 350°F.
- In a greased 8 in square pan, 8 inch oven-safe skillet or 2.5 quart baking dish, mix together 6 cups blackberries, 2 Tablespoons granulated sugar, and 1½ Tablespoons cornstarch and let sit for as you gather everything else up.
- Stir in the ⅓ cup maple syrup, 1 Tablespoon lemon juice and ¼ teaspoon salt.
- In a small bowl, mix together the ½ cup flour, 1 cup rolled oats, ½ teaspoon salt, ⅓ cup light brown sugar and ½ teaspoons ground cinnamon.
- Place 5 Tablespoons cold butter in the bowl with the dry ingredients and using a couple of knives (or your fingers) work the mixture until it is crumbly and well mixed.
- Spread topping over berries and bake for 35-40 minutes.
- I like it best served warm with MiMi's homemade vanilla ice cream!
Notes
- You can use coconut oil in place of the butter if your prefer.
- I like using white whole wheat flour in this recipe, but all-purpose flour also works great.
- If you don't have maple syrup, just use a little bit more granulated sugar instead.
Nutrition
Serving: 1Serving | Calories: 265kcal | Carbohydrates: 46g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 280mg | Potassium: 267mg | Fiber: 7g | Sugar: 25g | Vitamin A: 450IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 2mg
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