Blackberrycrisp Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
• Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

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.

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.

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.

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.