blackberry picking last weekend, it's been a bit of a blackberry theme week. Yum! This crisp recipe was SO delicious. I got it off the Rachel Ray website, then modified it (reduced the sugar, eliminated the sunflower seeds...in a crisp? is she serious?) until it was just right. (For me, anyway--if you like your crisp more goopy and sweet, double the granulated sugar and corn starch that goes on the berries.) I think it's the almonds that makes this so yummy. I'm putting almonds in all my crisps from now on.
1/2 cup (1 stick) plus 1 tablespoon cold butter
3/4 cup rolled oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup sliced or chopped almonds
1 teaspoon cinnamon
4 cups blackberries
2 tablespoons sugar
1 teaspoon cornstarch
Pour the blackberries into a wide shallow baking dish (an 8x8 should do the trick). Sprinkle the 2 tablespoons of sugar and the 1 teaspoon of cornstarch over the berries. Set aside.
Combine oats, flour, brown sugar, almonds, and cinnamon in a bowl. Cut the butter into small squares and knead into the flour mixture (I prefer to do this by hand, but you could probably cut it in with a fork.) Spoon on top of the blackberries to cover, but not absolutely thoroughly.
Bake 25 minutes and serve with ice cream.
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