This delicious Blackberry Crisp recipe and photos were shared with
me by Sue Robinson, culinary writer for the Grocery Examiner
(check out Sue's article on cooking with blackberries).
Sue says, "The peak of summer means grocery debut of plump, juicy blackberries
popping up all over farmer's and local markets. They are at their
season's best for ripeness filled with sweet bursts of anti-oxidant
juice! The seeds make for a healthy dose of fiber, essential for
your body's needs and well being."
Blackberry Hints, Tips,
and Information. Also check out
Blackberry Crisp with Sweet Sour Cream
Yields: 4 servings
Prep time: 15 min
Bake time: 45 min
2 cups fresh or frozen
blackberries (fresh berries are best)
1/4 cup granulated
(demera sugar, agave sweetener, and/or splenda works well)
2 teaspoon corn starch (2 tablespoons tapioca starch balls also works well)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup old-fashion oats
1/2 cup all-purpose
1/2 cup butter, room temperature
1/2 cup brown sugar (light or dark is fine)
1/2 cup sour cream (thick)
1 teaspoon pure vanilla extract
2 tablespoons granulated sugar
Preheat oven to 350 degrees F. Position
oven rack to center of the oven. Lightly butter a baking dish.
Place blackberries into prepared baking dish. Add the sugar, corn starch, salt, and cinnamon; mix
In a bowl, place oats, flour, butter,
and brown sugar. Mix together well using either a fork or your bare hands (clumps are good). Place topping
mixture over the top of the blackberries.
Bake for 45 minutes until bubbly hot!
Remove from oven and allow to set and cool on a wire rack for 20 minutes (if it lasts untouched by family, you're lucky!)
In a bowl, make the topping by whisking together the
sour cream, vanilla extract, and sugar. Refrigerate until ready to
Serve either warm or room temperature. To serve, top
with either chilled sour cream mixture or vanilla ice cream (your choice).
Makes 4 servings.
Add diced apples, peaches, and/or raspberries and
combine with blackberries. You can add whatever seasonal fruit you have. Also, homemade granola will work great as a
topping in lieu of oats, flour, and sugar mixture before baking.