BLACKBERRY CRISP
I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! -Marliss Lee, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries., Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 576 calories, Fat 25g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 245mg sodium, Carbohydrate 87g carbohydrate (54g sugars, Fiber 6g fiber), Protein 6g protein.
FRESH BLACKBERRY CRISP
Steps:
- Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly.
EASY DOUBLE BERRY CRISP
Turn to this easy scratch recipe when you're craving something sweet and homey. A simple streusel topping flavored with cinnamon gets layered on top of a bed of fresh blueberries and raspberries, baked until the fruit is bubbly and the streusel is golden and crisp. Serve with ice cream for an extra-sweet indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
- In large bowl, mix Filling ingredients until well coated. Spread evenly in baking dish. Sprinkle streusel over top.
- Bake 30 to 35 minutes or until topping is golden brown and juices are bubbling along edges.
- Cool at least 20 minutes before serving.
Nutrition Facts : Calories 480, Carbohydrate 76 g, Cholesterol 40 mg, Fat 3, Fiber 7 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 45 g, TransFat 1/2 g
BLACKBERRY NECTARINE CRISP
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."
Provided by Matt Lee And Ted Lee
Categories dinner, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
- In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams
NECTARINE-BLACKBERRY CRISP
Provided by Diane Rossen Worthington
Categories Dessert Bake Graduation Father's Day Blackberry Nectarine Summer Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For topping:
- Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend. Add melted butter and vanilla; stir until evenly moistened but crumbly. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- For filling:
- Whisk eggs in large bowl to blend. Whisk in crème fraîche and vanilla. Add 1 tablespoon flour; whisk to blend. do ahead Can be made 4 hours ahead. Cover and chill. Rewhisk before continuing.
- Preheat oven to 375°F. Butter 8x10- inch oval ceramic dish. Place berries and nectarines in large bowl. Sprinkle remaining 1/2 cup flour and sugar over; toss to coat. Transfer to prepared dish. Pour egg mixture evenly over fruit. Using fingers, crumble topping over fruit, distributing evenly.
- Bake crisp until custard is set and topping is golden brown, about 55 minutes. Let cool at least 10 minutes and up to 1 hour before serving.
- Scoop crisp into bowls. Serve with vanilla ice cream.
BLACKBERRY CRUMBLE
I don't use the word "best" to describe just any recipe. But this blackberry crumble might just be my favorite summer dessert! It has the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Top with a scoop of vanilla ice cream for the ultimate summer dessert!
Provided by Kim
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C) and spray a 2-quart baking dish with nonstick cooking spary or grease with butter.
- To make the crumble, whisk flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
- Using a cheese grater, grate in the frozen butter. (you could cut the butter in with a pastry cutter, if you prefer) Gently toss the butter into the flour mixture until coated.
- Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed. Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry. If your mixture is not clumping, add another teaspoon of apple cider vinegar. Set crumble aside.
- To make the fruit filling, combine blackberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl.
- Transfer about 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup or damp hands. Pour the berry mixture over the crust. Add the remaining crumble mixture on top. Some small clumps are best!
- Bake for 40 to 45 minutes and until top is golden brown and blackberry juice is bubbling. Allow the crumble to cool for about 20-30 minutes. Serve with a scoop of vanilla ice cream and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 416 kcal, Carbohydrate 58 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 95 mg, Sodium 81 mg, Fiber 4 g, Sugar 30 g
CRUMBLY BLACKBERRY CRISP
Make and share this Crumbly Blackberry Crisp recipe from Food.com.
Provided by RogerOH
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Mix sugar and the 2TBS of flour in a bowl.
- Add berries and toss to coat evenly.
- Add berries to a well buttered 9x9x2 baking pan.
- Combine 1 cup flour, sugar and baking powder. Mix well.
- Make a well in the center and add beaten eggs.
- Beat until the mixture is crumbly.
- Sprinkle the crumbs over berries.
- Drizzle melted butter over crumbles.
- Bake for 45 minute or until crisp.
- You may want to place a baking sheet under the crisp in case of spillover.
Nutrition Facts : Calories 382.9, Fat 12.7, SaturatedFat 7.5, Cholesterol 53.8, Sodium 157.2, Carbohydrate 66, Fiber 5.2, Sugar 48.1, Protein 4
BLACKBERRY CRISP
Simple quick recipe of berries of your choice, with a brown sugar oats crumble crust that is my husband's absolute favorite treat in the summer. Serve with favorite topping of ice cream or Cool Whip®.
Provided by Kari
Categories Desserts Crisps and Crumbles Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
- Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 49.7 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.9 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 91 mg, Sugar 30.1 g
BLACKBERRY CRISP WITH FROZEN BERRIES
This is a great, basic blackberry crisp. If you want to use fresh berries you can. Serve warm with ice cream.
Provided by darkelfz
Categories Crisps and Crumbles
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
- Combine blackberries, sugar, cornstarch, water, and lemon juice in a small bowl; toss gently.
- Combine oats, flour, brown sugar, and cinnamon in another bowl; cut in butter until crumbly. Sprinkle over berries.
- Bake, uncovered, in the preheated oven until filling is bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 37.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 5 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 7.1 mg, Sugar 20 g
CHERRY-BLACKBERRY CRISP
I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. -Wanda Allensworth, Webster City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish., In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.
Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.
BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE
You could use a combination of berries (raspberries, blueberries and blackberries in equal parts) in this crisp, but it especially sings with just blackberries. (Wild blackberries, if you can find them, are even better.) Cardamom perfumes the accompanying rich custard sauce. The warm, musky spice adds a flavor that's perfect with berries. The crisp needn't be served piping hot straight from the oven; it's delicious served at room temperature or just slightly warm.
Provided by David Tanis
Categories custards and puddings, dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
- Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
- Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
- As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
- To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.
More about "crumbly blackberry crisp recipes"
CLASSIC BLACKBERRY CRISP – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 291 per serving
- Or if using frozen, run the berries under warm water for about 1 minute in a strainer (they will still be frozen on the inside but starting to thaw). Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- In a medium bowl, mix together the oats, flour, sugar, cinnamon, nuts and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
- Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. If desired, top with whipped cream and mint leaves. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
TRIPLE BERRY CRISP RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BLACKBERRY CRISP - THE BAKER'S ALMANAC
From thebakersalmanac.com
GRAHAM CRACKER BLUEBERRY CRISP RECIPE - CLEVERLY …
From cleverlyinspired.com
CHERRY BLACKBERRY CRISP {EASY AND HEALTHY!} – …
From wellplated.com
BERRY CRISP WITH OATMEAL COOKIE CRUMBLE - CRAZY FOR …
From crazyforcrust.com
BLACKBERRY CRISP RECIPE - BAKE IT WITH LOVE
From bakeitwithlove.com
PEACH-AND-BLACKBERRY CRISP RECIPE - MELISSA RUBEL …
From foodandwine.com
EASY BLACKBERRY CRISP (ONLY 10 MINUTES!) - CHEF SAVVY
From chefsavvy.com
ALMOND FLOUR BLACKBERRY CRISP FOR TWO! (GLUTEN FREE)
From ambitiouskitchen.com
AN EASY BLACKBERRY CRISP RECIPE + VIDEO - MY …
From myheavenlyrecipes.com
EASY BLACKBERRY CRISP RECIPE | A MIND "FULL" MOM
From amindfullmom.com
THE BEST BLACKBERRY CRISP {OR OTHER BERRY CRISP} | MEL'S KITCHEN CAFE
From melskitchencafe.com
BLACKBERRY CRISP | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
BLACKBERRY CRISP - ALL THE HEALTHY THINGS
From allthehealthythings.com
BLACKBERRY APPLE CRISP - THERESCIPES.INFO
From therecipes.info
BLACKBERRY APPLE CRISP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
BLACKBERRY CRUMBLE - BOSTON GIRL BAKES
From bostongirlbakes.com
EASY BLACKBERRY CRUMBLE TART | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
OLD FASHIONED BLACKBERRY CRISP — LET'S DISH RECIPES
From letsdishrecipes.com
BLACKBERRY CRISP | MANTITLEMENT
From mantitlement.com
BLACKBERRY CRUMB BARS RECIPE (BAKERY QUALITY!) [VIDEO] - DINNER, …
From dinnerthendessert.com
BLACKBERRY CRISP (BAKED IN SINGLE SERVINGS) - A PINCH OF HEALTHY
From apinchofhealthy.com
RASPBERRY BLACKBERRY CRISP | RECIPE FROM 30DAYSBLOG
From thirtyhandmadedays.com
THE BEST MIXED BERRY CRISP RECIPE - COOKIES AND CUPS
From cookiesandcups.com
BLACKBERRY CRISP (EASY CLASSIC DESSERT) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
BLACKBERRY CRISP - NASHVILLE WIFE - RECIPES
From nashvillewife.com
BLACKBERRY COCONUT CRISP - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
KETO BERRY CRISP RECIPE | THAT LOW CARB LIFE
From thatlowcarblife.com
BLACKBERRY & RHUBARB CRISP RECIPE | FOODTALK
From foodtalkdaily.com
A SUMMER BLACKBERRY AND BLUEBERRY CRUMBLE - FORK KNIFE SWOON
From forkknifeswoon.com
BLUEBERRY CRISP RECIPE (WITH FRESH OR FROZEN BERRIES!) - DINNER, THEN ...
From dinnerthendessert.com
BLACKBERRY CRISP - SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.com
BLACKBERRY CRISP IS THE ONLY 9X13 DESSERT YOU NEED THIS …
From southernliving.com
BLACKBERRY CRISP FOR ONE - AN EDIBLE MOSAIC™
From anediblemosaic.com
HEALTHY BLUEBERRY CRISP (WITHOUT OATS) - CRUMB TOP BAKING
From crumbtopbaking.com
BERRY CRUMBLE - RECIPE GIRL®
From recipegirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love