Chef Johns Blackberry Crisp Food

CHEF JOHN'S BLACKBERRY CRISP

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.

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.

BLUEBERRY-OATMEAL CRISP

Steps:

• Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
• Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
• Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
• Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.

EASY BLACKBERRY CRISP

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.

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.

CHEF JOHN'S BLACKBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
• Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
• Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
• Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
• Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
• Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

BLACKBERRY APPLE CRISP

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.