Wild Blueberry And Blackberry Crisp Recipes

EASY VEGAN BLACKBERRY AND BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375℉. Toss together the mixed berries, lemon zest, and sugar. Fill a baking dish with the berries. Set aside.
• In a small mixing bowl, whisk together the oats, flour, brown sugar, and salt until combined. Add the coconut oil, and use a pastry blender or the back of a fork to cut the oil into the dry ingredients. Continue until the oil is completely incorporated, and the mixture comes together into a chunky crumb. Crumble the topping over the berries.
• Bake for 30-40 minutes, until the crumble topping is golden brown and the berry juices begin to bubble up around the edges. Remove from the oven and let cool for 15 minutes. Serve warm with scoops of vanilla ice cream. Enjoy!!

BLACKBERRY CRISP

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.

BLACKBERRY CRISP

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.

WILD BLUEBERRY AND BLACKBERRY CRISP

Steps:

• Preheat oven to 375 degrees. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar.
• Transfer to a lightly buttered 9" pie dish Place 3/4 cup of flour, oats, brown sugar spices and salt into a blender and pulse to combine. Add butter and pulse until topping forms moist clumps Sprinkle topping over berry mixture and bake for approximately one hour until berries bubble and the crust is golden brown.
• Serve warm.

WILD MAINE BLUEBERRY CRISP

Steps:

• Preheat oven to 325 degrees.
• Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples.
• Mix well and place in a well buttered 8 x 8 x 2 inch pan.
• Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt, and rub in the butter with your fingers until it resembles coarse crumbs.
• Spread evenly over the Wild Blueberry filling.
• Bake 45 minutes or until the crust is brown.

CHERRY-BLACKBERRY CRISP

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.