CAST-IRON BERRY CRISP
Provided by Michael Symon : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare the berries: Preheat the oven to 375 degrees F. Grease a 12-inch cast-iron skillet with butter and set aside. In a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the pan and smooth into an even layer.
- Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving.
BLACKBERRY CRISP
This is so good and so easy, I can't seem to make enough of it! It's my favorite crisp recipe ever! I got it out of Taste of Home magazine. You will definitely enjoy it!
Provided by the6-sranch
Categories Dessert
Time 40m
Yield 2 serving(s)
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 degrees for 20-25 minutes or until filling is bubbly.
- Serve warm with ice cream.
Nutrition Facts : Calories 559.2, Fat 25.2, SaturatedFat 14.8, Cholesterol 61, Sodium 213.7, Carbohydrate 80.9, Fiber 10.5, Sugar 46.6, Protein 6.6
BLUEBERRY CRISP
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
- Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
- Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
CHEF JOHN'S BLACKBERRY CRISP
Actually any berry will work in this recipe (even frozen, if you must), but the dark, sweet blackberries are my favorite. Served barely warm, with a scoop of vanilla ice cream, it just doesn't get much better than this.
Provided by Chef John
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole dish.
- Place berries in large bowl. Pour in lemon juice; sprinkle sugar evenly over berries. Gently stir to combine. Transfer to prepared casserole dish. Gently pat down berries with the back of a spoon and level the surface.
- Place rolled oats, flour, brown sugar, butter, cinnamon, and salt in a bowl. Mix together with a fork until mixture is blended and crumbly, about 1 minute.
- Distribute crisp mixture over the top of the berries and smooth out with a tip of a fork so all berries are covered.
- Bake in preheated oven until dark and berries are bubbling, about 45 minutes. Allow crisp to cool somewhat and firm up. Serve warm.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 33.6 g, Cholesterol 15.3 mg, Fat 6.7 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 64.1 mg, Sugar 20.7 g
BLACKBERRY CRISP
Celebrate summer's bounty with this buttery crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 419 g, Fat 13 g, Fiber 10 g, Protein 5 g
SUMMER BERRY CRISP
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Provided by Sheila Lukins
Categories Dessert Bake Kid-Friendly Quick & Easy Blackberry Blueberry Raspberry Oat Summer Parade Small Plates
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
- 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
- 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
- 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
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 APPLE CRISP
Another favorite from the Vancouver Sun. We enjoy this in the wintertime, made with frozen berries,which I usually let thaw first before using. Has a distinct blackberry taste, even though it calls for apples also.
Provided by Jan H.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine blackberries and apples in a 11x7-inch baking dish.
- Sprinkle with lemon juice.
- Combine granulated sugar and 1 tbsp.
- flour; sprinkle over fruit and toss gently with fork.
- Combine 1 cup flour, brown sugar, oats, baking powder, cinnamon and salt.
- With fingertips, blend butter into flour mixture to form coarse crumbs.
- Sprinkle over fruit.
- Bake at 350*F for about 45 minutes, or until apples are tender.
EASY BLACKBERRY CRISP
Help them finish their day on a sweet note, and serve this Easy Blackberry Crisp for dessert. The two cups of vanilla ice cream in this Easy Blackberry Crisp recipe will be sure to bring you two thumbs up!
Provided by My Food and Family
Categories Fruit Recipes
Time 50m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Toss blackberries with dry pudding mix, water and 1/4 cup sugar in large bowl; spoon into 8-inch square dish sprayed with cooking spray.
- Combine oats, flour, nuts, cinnamon, butter and remaining sugar; sprinkle over blackberry mixture.
- Bake 35 to 40 min. or until fruit mixture is hot and bubbly, and oat topping is golden brown. Cool slightly.
- Serve with ice cream.
Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 8 g
THE BEST BLACKBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
- Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
- In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
- Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
- Sprinkle the crisp topping evenly over the top.
- Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
- Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 357 kcal, Carbohydrate 50 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 191 mg, Fiber 6 g, Sugar 28 g
GRAPE AND BLACKBERRY CRISP
Steps:
- Preheat oven to 350 degrees F. Spray a 9-inch square baking pan generously with baking spray.
- Make the topping by mixing the flour, brown sugar, oats, butter, vanilla, and salt until crumbly, pea-size pieces form. Set aside.
- In a large bowl, combine the grapes, blackberries, sugar, and cornstarch. Pour into the prepared pan. Sprinkle the crumb topping evenly over the fruit. Bake in the middle of the preheated oven for 40 to 45 minutes, until the top is golden brown and the fruit is bubbling in the center. Serve warm with whipped cream or ice cream.
LEMON BLACKBERRY CRISP
Make and share this Lemon Blackberry Crisp recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place blackberried in a lightly greased 11 x 7 inch baking dish. Sprinkle with 1/4 cup sugar. Stir together cornstarch and lemon juice, stir into berries.
- Combine vanilla wafer crumbs and next 4 ingredients. Stir in butter till crumbly. Sprinkle over berries. bake 400 for 30 minutes till light brown. Serve with ice cream or whipped topping.
Nutrition Facts : Calories 478.6, Fat 21.6, SaturatedFat 11.1, Cholesterol 40.7, Sodium 194.3, Carbohydrate 69, Fiber 7.3, Sugar 30.9, Protein 5.3
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.
WILD BLUEBERRY AND BLACKBERRY CRISP
This is a great comfort dessert on a cold day. Wild blueberries are expensive if you have to buy them, but have more flavour than the larger blueberry. This dessert will fill your house with a wonderful aroma while it is cooking. A nice change from apple crisp. Found this in a House and Home magazine.
Provided by heather in Ont
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
BERRY CRISP
Juicy berries with a crispy golden oat topping make this Berry Crisp recipe simply irresistible. Use fresh or frozen berries to make this easy recipe.
Provided by Jillian
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Move the oven rack to the middle position and preheat oven to 350°F.
- Place the frozen berries in a 9 x 13 Pyrex pan. Sprinkle the berries with the balsamic vinegar.
- In a small bowl whisk together cornstarch and sugar. Sprinkle the mixture over the berries.
- Use a spoon to toss the berries until the cornstarch is evenly distributed.
- In a medium bowl make the topping by mixing together the oats, flour, brown sugar, and softened butter. Use your hands or a wooden spoon to mix everything together.
- Crumble topping over the berries and bake for 45-50 minutes, rotating the pan half-way through cooking. The berry crumble is done when then topping is golden brown and the berry mixture nice and bubbly.
- Cool 10-15 minutes before serving. This crisp is especially delicious served with a little bit of fresh whipped cream or ice cream.
Nutrition Facts : Calories 547 kcal, Carbohydrate 78 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 215 mg, Fiber 7 g, Sugar 44 g, ServingSize 1 serving
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
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.
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From hotpankitchen.com
Cuisine AmericanTotal Time 50 minsCategory DessertCalories 304 per serving
- Place the blackberries in the baking dish. Using a measuring cup and spoon to measure out the arrowroot powder and maple syrup, then pour both over the blackberries. Mix everything together with a large spoon and spread in an even layer in the dish.
- Measure out then add in the topping ingredients to a large bowl. Mix everything together with the large spoon then spread the topping over the blackberries, covering them as best you can but not pressing the topping down.
- Place dish to the oven and cook for 40 minutes, turning the dish around 180 degrees after 20 minutes to prevent uneven browning. Once done cooking, remove the dish and let cool for 5-10 minutes, then serve!
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4.3/5 (13)Total Time 45 minsCategory DessertsCalories 245 per serving
- Stir thoroughly and if still very runny (frozen fruit needs more thickener) add 2 Tablespoons more thickener and stir thoroughly.
VEGAN BLACKBERRY CRISP - BAKE IT NOW! - BASIL BUNCH
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- Mix the blackberries with the starch, 3 tsp of sugar and mint leaves and let it rest for 15 minutes.
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4.3/5 (17)Total Time 25 minsCategory DessertCalories 211 per serving
- In a mixing bowl combine the berries, sugar, and corn starch until berries are completely covered.
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From foodandwine.com
5/5 Total Time 1 hr 20 minsServings 6
- Preheat the oven to 375°. In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice. Transfer the fruit to an 8-by-11-inch baking dish.
- In a medium bowl, toss the oats with the flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your fingertips, mix in the butter until the topping is crumbly. Sprinkle the topping over the fruit and bake for 1 hour, or until the top is golden brown and the fruit is bubbling. Let the crisp cool for at least 30 minutes before serving.
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From letsdishrecipes.com
4.5/5 (86)Category DessertsCuisine AmericanTotal Time 1 hr
- Preheat oven to 350 degrees. In a medium bowl, whisk together the oats, flour, brown sugar, salt and cinnamon.
- In a separate bowl combine the blackberries, sugar, cornstarch, vanilla and lemon juice. Toss gently to combine.
- Lightly grease an 8 or 9-inch square baking dish. Spread the blackberry mixture evenly in the pan. Sprinkle the oatmeal topping over the blackberries.
BLACKBERRY CARDAMOM PEACH CRISP | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
5/5 (1)Estimated Reading Time 3 minsServings 6-8Total Time 1 hr
- Slice the peaches into thin slices, for 3 peaches I sliced them into 16ths. Lay the peach slices into a 11″ x 7″ – 2 quart baking dish. Scatter the blackberries evenly over the top.
- Mix together the maple syrup, tapioca, cardamom, and vanilla extract until completely smooth. If you’re not using the maple syrup, you may need to add 1-2 Tablespoons of water to the mixture. Pour the mixture over the peaches and blackberries.
EASY BLACKBERRY CRISP (ONLY 10 MINUTES!) - CHEF SAVVY
From chefsavvy.com
5/5 (3)Total Time 40 minsCategory DessertCalories 399 per serving
- Add both flours, oats, brown sugar and butter to a food processor. Process until the mixture is crumbly.
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From afoodloverslife.com
Servings 8Estimated Reading Time 2 minsCategory DessertCalories 432 per serving
- Place butter in the freezer for 30 minutes or until frozen solid. Then grate, and put it back in the freezer (I grate on a piece of parchment paper for easy transfer in and out of the freezer).
- In a mixing bowl combine flour, salt, baking powder, and sugar. Stir to combine. Add in the frozen grated butter, tossing to separate and coat the pieces with the flour mixture.With a fork and a small bowl, mix the egg yolks, vanilla, and 1 tsp of apple cider vinegarAdd to the butter/flour mixture and stir to combine. Add additional apple cider vinegar, only 1 tsp at a time, until the crumble mixture will clump in your hand when squeezed. Set aside.
- In a separate bowl add the berries, lemon zest, lemon juice, sugar, and cornstarch. Stir until thoroughly combined.
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- In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup of the flour and toss until evenly coated. Transfer to the buttered baking dish.
- Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.
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5/5 (1)Total Time 50 minsCategory DessertCalories 271 per serving
- Preheat oven to 375 degrees F. Grease an 8x8 baking dish with butter or non-stick cooking spray; set aside.
- In a medium bowl combine oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over filling.
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From ciaochowbambina.com
Reviews 36Estimated Reading Time 2 minsCategory Dessert
- Position a rack in the lower third of the oven and preheat to 350 F. Butter a 7 x 11-inch baking pan and line a baking sheet with parchment.
- For the topping, in a medium bowl, stir together the flour, brown sugar, rolled oats, cinnamon, salt, butter and oil with a fork. Set aside.
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- Melt butter in microwave, or in a small saucepan on very low. After butter is half melted, you can turn off pan and the rest should melt.
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- In a medium or large mixing bowl add sugar to blackberries, stir gently to coat berries. In another large mixing bowl combine the dry ingredients: flour, rolled oats, light brown sugar, cinnamon and nutmeg. Add butter and use a pastry cutter to cut the butter in until it reaches pea sized crumbles.
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BLACKBERRY CRISP RECIPE | EATINGWELL
From eatingwell.com
- Preheat oven to 350°F. Toss together blackberries, cornstarch, lime zest, lime juice and 1/4 cup granulated sugar in a large bowl. Transfer to a 7- by-11-inch (2 -quart) baking dish.
- Whisk flour, oats, brown sugar, salt, ginger and the remaining 3 tablespoons granulated sugar in a small bowl. Using a pastry cutter or your fingers, work butter into the flour mixture until the mixture resembles coarse sand. Drizzle oil over the mixture and continue working the mixture until it's evenly moistened and there are no large clumps. Sprinkle the flour mixture evenly over the blackberry mixture.
- Bake until the topping is golden and the blackberries are bubbling, about 40 minutes. Let stand for 10 minutes before serving.
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