By mid-week I had managed to eat all of the beautiful heirloom tomatoes and sweet nectarines I bought at the farmer’s market on Saturday, but I found myself left with a pint of flavorful but not-as-sweet-as-I-would-have-liked blackberries. I didn’t want them to go to waste, but I didn’t really want to eat them. I finally decided that all they really needed was a sweet, buttery, crumbly topping.
Wouldn’t it be great if all problems could be solved with sweet, buttery crumbs?
I used whole wheat flour in the topping because I enjoy the extra flavor it adds. Whole wheat flour, rolled oats, brown sugar, and butter are an excellent combination – try using whole wheat pastry flour in your next batch of oatmeal cookies if you don’t believe me. I also added lemon zest and a bit of cinnamon to the topping and it’s the hint of lemon that really makes this crisp something special.
This recipe makes a small batch – perfect for when you need a homemade dessert fix but don’t want to be tempted by too many leftovers.
Blackberry Lemon Crisp
adapted from Taste of Home
2 cups fresh or frozen and slightly defrosted blackberries
1/2 teaspoon lemon juice
1/4 cup sugar
1 scant tablespoon + 1/3 cup whole wheat pastry flour
pinch of salt
1/3 cup rolled oats
1/4 cup lightly packed brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
3 tablespoons cold butter, chopped into small pieces
1. Preheat oven to 375 degrees. Butter a 1-quart baking dish (or 3 6-oz individual baking dishes or 4 4-oz ramekins).
2. In a small bowl, toss together blackberries, lemon juice, sugar, scant tablespoon of flour, and small pinch of salt. Pour berry mixture into a greased 1-quart baking dish or divide between 3 or 4 individual baking dishes or ramekins.
3. In a separate small bowl, stir together oats, 1/3 cup flour, brown sugar, cinnamon, and lemon zest. Add pieces of cold butter and cut in using a pastry blender or two knives (or rub in with your fingertips) until crumbly. Sprinkle topping over the berries.
4. Place baking dish(es) on a sheet pan and bake, uncovered, at 375 degrees for 20 – 25 minutes, or until filling is bubbly and topping is lightly browned. Serve with vanilla ice cream.
- Peach Cobbler
- Raspberry Almond Thumbprint Cookies
- Rhubarb Blueberry Turnovers
- Blueberry and Strawberry Buttermilk Cake
Around the Web:
- Blackberry Pie Squares from Amanda’s Cookin’
- Blackberry Pie Bars from Joy the Baker
- Blackberry Muffins from Simply Recipes
- Blackberry Ice Cream from Seriously Good
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