3 cups blackberries
3/4 cups sugar
1 3/4 cup quick oats
1 cup all-purpose flour
1 cup light brown sugar
½ cup cold butter (1 stick) cut into ½ inch pieces
2 Tablespoon flour (for thickener)
1/2 teaspoon baking soda
1/8 teaspoon salt
Crush 3/4 cups of blackberries in a liquid measuring cup. Fill up the measuring cup with the 3/4 cup of mushed up berries inside to the 1 cup mark.
Mix sugar, 2 Tablespoons of flour, salt and blackberry water mixture in a sauce pan over high heat and bring to a boil. Stirring often. Once the mixture is boiling cook mixture for two more minutes.
In a heat proof bowl add the rest of the blackberries. Pour the hot boiled berries over the other blackberries and stir well. Let cool completely.
Preheat oven to 350 degrees Fahrenheit.
Combine flour, oats, brown sugar and baking soda in a large bowl. Mix well. Cut in butter until the entire thing looks like crumbs. Cover with plastic wrap until filling is cooled.
In a 8×8 baking dish add half of the crisp mixture and gently pat down. Pour in filling. Add rest of crisp mixture on top. Bake uncovered for 30-45 minutes. You’re looking for a golden brown crispy topping.
Enjoy hot, warm and with or without ice cream on top.
I show ya’ll how to make my delicious Blackberry Crisp. Simple ingredients, and a surprising crowd favorite. I absolutely love peach cobbler, but I almost like this just as much. It’s warm, it’s comforting and it’s amazing with ice cream on top, I mean, what isn’t. ;)