The Best Blackberry Crisp (or Other Fruit)

• 분량: 12 servings
• 활동 시간: 45 minutes
• 총 시간: 1 hour 30 minutes

재료

Topping:

1 1/2 cup (140 g) old-fashioned or quick oats (I prefer the texture of quick oats here)

1 cup (142 g) all-purpose flour

1 cup (212 g) packed light brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup (227 g) butter, cut into tablespoon-size pieces

Fruit :

8-10 cups (680-1020 g) fresh blackberries (washed and dried well)

1/3 cup (71 g) granulated sugar

1/3 cup (47 g) all-purpose flour

1/2 teaspoon cinnamon

1 tablespoon fresh lemon juice

방향

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.

노트

12/25/25 I added the cinnamon to the recipe. Made using 1000 g frozen mixture of fruit (blackberries, blueberries, raspberries) adding 1/2 cup (71 g) flour vs 1/3. I added 1/2 teaspoon cinnamon to the topping and sprinkled 1/2 teaspoon cinnamon on berries and stirred in. It was a bit tart so maybe with that much fruit, add a bit more sugar? Don’t thaw the fruit first-I just mixed the fruit mixture first and let it sit while I made the topping. Very good! Don’t put in the fridge or cover tightly to keep topping crisp?

Could oat flour be used vs regular flour? Per comment on site: I subbed an equal amount of oat flour for the all-purpose in the topping and 3 T. cornstarch for the flour in the fruit. (I’d think more cornstarch would be needed with frozen berries)

Fruit: I have not tried this with frozen fruit, but if you want to try it, I’d suggest these tips: don’t thaw the fruit before using and possibly increase the flour to 1/2 cup.

영양 정보

• 칼로리: 357 kcal
• 지방 전체: 17 g
• 포화 지방: 10 g
• 콜레스테롤: 41 mg
• 나트륨: 191 mg
• 탄수화물 전체: 50 g
• 식이섬유: 6 g
• 총 당류: 28 g
• 단백질: 4 g