Blackberry Crisp

Blackberry crisp is low in sugar but high in style served on this 1800 Staffordshire Carolina R. Hall plate.

Blackberry crisp is low in sugar but high in style served on this 1800 Staffordshire Carolina R. Hall plate.

Blackberry Crisp

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Servings: 8

Ingredients

  • 2 cups fresh blackberries

  • 1 tablespoon sugar

  • 1 teaspoon cornstarch

  • 1-1/2 teaspoons water

  • 1/2 teaspoon lemon juice

  • 1/2 cup quick-cooking oats

  • 1/4 cup all-purpose flour

  • 1/4 cup packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup cold butter

  • Vanilla ice cream

  • Lavendar leaves for ganish (optional)

Directions

  • Greased a 1-qt. baking dish. In a medium sized bowl, combine the blackberries, sugar, cornstarch, water and lemon juice until smooth. Pour in dish. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.

  • Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly. Serve warm with ice cream and sprinkle lavendar leaves on top if desired.

Recipe adapted from Taste of Home.


mary van hielFood, loveComment