Blackberry crisp is just a part of summer in middle Tennessee. Around July in the steamy summertime in the southern states in America is the time for blackberries here at the cottage, and it is a tradition to brave the southern summer heat and humidity and pick blackberries. We grab our favorite summer straw hats head out early with Mr. Cottage and go to our favorite woodsy spots that are full of these wild gems and pick until our fingers are stained and our backs are sweaty as the sun creeps ever higher in the sky. I’m not sure if more ends up in our stomachs or in our baskets.
We head home with our buckets and baskets full of treasure to give to Mrs. Cottage and to Grandma Cottage. One of the tasty summer treats we like to make is this blackberry crisp. We try to use all organic in our recipes, but you use what you have. It is the same measure for measure.
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Blackberry crisp is such a simple dessert. You can substitute for just about any fruit you want, like our delicious peach crisp recipe that we make from the peaches that grow right here in our Rosevine Cottage orchard. But when I think of summer, I think of blackberry picking and sunshine, and laughter and dad.
What is your favorite fruit? Do you love the taste of apples? Are raspberries your favorite fruit, or do you like a mix of berries? All of that is perfect for this dish. Then on top of that is the delicious, crispy, buttery topping and it is just so so good.
Now I know you are going to ask me if this can be made gluten-free and I think it could. Use a gluten-free all-purpose flour and give it a whirl. How about sugar-free? I would try to use something like a Swerve as a replacement for the sugar. I have never tried this, but I don’t see why that it would not work. Play around with it and let us know what you think.
This can be made easily with fresh or frozen blackberries. Mom and grandma would freeze what we didn’t eat on cookie sheets in the freezer and then scoop them up into vacuum seal bags or zipper bags to store in the freezer for smoothies and for blackberry crisps come winter.
Things you will need for a blackberry crisp
- Measuring Cups
- Measuring spoons
- baking dish, Dutch oven, casserole pan, pie pan, ramekins
- Collander
- Oven Mitts
- Large bowl
- Apron
- Long Handled Spoon
- Serving bowls
- Dessert Spoons
- Ice Cream Scoop
Blackberry Crisp Recipe
Ingredients:
- You will need about five or six cups of fresh or frozen blackberries
- 1/4 of a cup of raw sugar or granulated sugar if that is what you have.
- 1 cup organic all-purpose unbleached flour (or the flour of your choice)
- 1/2 cup Old Fashioned oats
- 8 tablespoons of grass-fed organic butter ( or the butter of your choice)
- Whipped cream (optional)
- or Ice cream (optional)
Directions:
Wash your blackberries thoroughly and drain. Pick out any bad berries, berries with dried-out places in them, and stems or leaves. After they are strained find a heat-safe pan to use for your blackberry crisp. Pour the blackberries into a casserole dish, baking pan or like we did here in a pie pan. You can even use a ramekin for a smaller treat, sprinkle with sugar pr stevia powder, and lemon juice. In a bowl mix oats & flour cut in butter until crumbly. Cover top of berries. Bake at 350 F. until the top is golden. Top with fresh whipped cream or ice cream and serve hot.
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Blackberry Crisp
Delicious plump and juicy blackberries covered in a crispy crumble make this dessert a wonderful dessert choice. Serve it hot with whipped cream, ice cream, or just as it is. It is fantastic!
Ingredients
- 5 or 6 cups of fresh or frozen blackberries
- 1/4 cup of raw sugar (or granulated)
- 1 cup organic flour (or the flour you have)
- 1/2 cup old fashioned oats
- 8 tablespoons organic butter (or the butter of your choice)
- Whipped cream (optional)
- or Ice cream (optional)
Instructions
Wash your blackberries thoroughly and drain. Pick out any bad berries, berries with dried-out places in them, and stems or leaves. After they are strained find a heat-safe pan to use for your blackberry crisp. Pour the blackberries into a casserole dish, baking pan or like we did here in a pie pan. You can even use a ramekin for a smaller treat, sprinkle with sugar or stevia powder, and lemon juice. In a bowl mix oats & flour cut in butter until crumbly. Cover top of berries. Bake at 350 F. until the top is golden. Top with fresh whipped cream or ice cream and serve hot.
Before you go, check out these other articles
- Blackberry Picking
- Blackberry Turnover
- Raspberry Crepes
- Easy Pie Crust Recipe
- Pumpkin Pie
- Apple Snickerdoodle Pie Recipe
- Cherry Pie Filling
- Chocolate Cream Pie Recipe
- Cast Iron Dutch Apple Pie
- Cowboy Apple Pie Recipe
- Grandmas Organic Apple Pie
- The Best Shepherds Pie
- Meat Pies
- Apple Hand Pies Recipe
- Blueberry Preserves
- Apple Orange Preserve
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