One of our assistant hardscape managers brought in a batch of this Blackberry crisp a week ago. One bite and we knew we needed to share it with you! Thanks to Karin Gardner for her memories and for giving us this delicious summer treat to pass on.
The smell of ripening blackberries takes me straight back to my childhood and my Grandmother’s Berry Crisp. The first chore upon arriving at my grandparent’s house was to pick berries. It was a “chore” that my siblings and I never complained about and we always picked more than was necessary, not all of which made it inside! More berries meant more crisp, and the goal was always to have enough leftovers for breakfast in the morning. My Grandmother would serve it up with a wink in the morning, saying if it had oats and berries – it must be healthy!
10-12 cups blackberries
½ cup flour
¼ cup sugar (adjust based on sweetness of berries)
1 cup butter – softened
1 cup flour
1 cup brown sugar
Pinch of salt
1 cup old fashioned oats
- Gently mix together berries, flour, and sugar. Pour into a greased 9 x 13 baking dish or large pie plate.
- Cut butter, flour, brown sugar, and salt together until crumbley. Mix in oats, pour mixture over the top of the berries, spreading to edges.
- Bake at 375 degrees for 45 minute to an hour (dependent on amount of berries used). The sides should be bubbling juice when it is pulled out.
Serve hot with your favorite vanilla ice cream. If you are lucky, there will be left overs and you can splurge a little in the morning too!
Try this recipe with any number of different fruits and berries. It is delicious made with apples, peaches, pears, rhubarb, raspberries, blueberries or strawberries. The combinations are endless!
Tell us your favorite fruit crisp recipe in the comments section!