Easy Blueberry Blackberry Crisp

July 17, 2007

Crisps are such simple desserts. Easy to make and fun to experiment with. Here is our latest “experiment”. You can also use about 6-8 apples or fresh peaches (peeled and sliced) to stay seasonal.

For the Fruit
2 pts. fresh or frozen blueberries
1 pt. fresh or frozen blackberries
1/4 c. sugar
Juice from one lemon
1 Tbls. fresh ginger, grated
3 Tbls. flour

For the Crumble
1 c. sugar
1 1/2 c. flour
1 c. quick oats
Pinch of Kosher salt
12 Tbls. butter, softened

Heavy cream or vanilla ice cream, for serving

Heat the oven to 350 degrees, butter a large pan (something like 8 x 12 inches, with low sides)

For the fruit, toss berries, sugar, lemon juice, grated ginger and flour. Place in the pan.

For the crumble:
Stir sugar, flour, oats, and salt together in a bowl. Add butter and work it with your fingers, pinching and rubbing until it is completely incorporated and holds together. Pick up a handful of crumble, squeeze it and break into bits over the fruit. Cover fruit completely.

Bake for about 45 minutes, until the fruit is bubbling and crumble has crisped and browned. Serve warm.

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