Fresh blackberry crisp made with just-picked blackberries from the farm ~ the best summer dessert, with a scoop of vanilla ice cream, of course!
I absolutely love fresh berries in the summer and if they're local, even better. Just so fresh and bursting with flavor. The farm near my house has blackberries you can pick, and boy oh boy, are they ever good! I've never seen such big, plump, juicy blackberries as these ~ just amazing.
What's the difference between a crisp and a cobbler?
Last year, I made a blackberry-peach cobbler with these blackberries and this year I opted for a crisp. I love both cobblers and crisps, and am probably a little more fond of the crisp. The difference between the two? Cobblers have a biscuit-like topping and crisps have a streusel-like topping. So it's really a matter of preference, which pastry do you want to cover the fresh fruit? I went for the crisp this year, because I was craving all that buttery, sweet crispiness.
The blackberries are tossed with a little sugar, how much depends on how sweet the blackberries are. I used a couple tablespoons, but use more if your berries are really tart. I added a lemon juice-cornstarch slurry to help thicken it a little and some vanilla. That's it for the berries, into a baking dish they go.
I make a simple topping with flour, sugar, spices, rolled oats and butter. Just combine with your fingertips until you have coarse crumbles and that's it. To keep it crisp when it cooks, cover the blackberries with just half the topping and bake. Then add the rest of the topping and finish baking. This helps ensure a crispy topping with not too much sogginess underneath from the berries.
Blackberries in summer are perfect for making a crisp. Meathead doesn't like blackberries, so he claims. Guess what? Yep... he couldn't stop eating this delicious farm-fresh blackberry crisp with all the ice cream. I had to slap his hand away when he went for thirds! Kelly🍴🐦
HUNGRY FOR MORE?Subscribe to myNewsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.
Fresh Blackberry Crisp
Fresh blackberry crisp made with just-picked blackberries from the farm ~ the best summer dessert, with a scoop of vanilla ice cream, of course!
8tablespoonsslightly softened unsalted butter, cut into pieces
1cupold-fashioned oats
6cupsfresh blackberries, washed
2tablespoonssugar (or more, if really tart, up to ⅓ cup)
1tablespooncornstarch
1tablespoonlemon juice
Zest from half lemon
½teaspoonvanilla
Instructions
Preheat oven to 375º.
Make the topping. In medium bowl, combine flour, both sugars, salt, cinnamon and nutmeg. Add the butter pieces and with fingertips rub together until well blended and mixture resembles coarse crumbs (it will hold together if you pinch it). Add oats and toss to combine. Refrigerate until ready to use.
Prepare fruit. Combine lemon juice and cornstarch in small dish until dissolved. In bowl, gently toss blackberries with sugar, lemon-cornstarch slurry, lemon zest and vanilla. Pour fruit into a 9" X 13" or similar capacity baking dish.
Top the fruit evenly with half of the topping (refrigerate other half) and bake for 20 minutes. Sprinkle with remaining topping and bake another 25 minutes, until lightly browned and bubbly. Let cool 20 to 30 minutes, serve warm with vanilla ice cream.
Preparation. Blackberries can be eaten raw and cooked. They are ready to eat raw after washing thoroughly; however, only wash what you are going to immediately eat, as washed blackberries begin to degrade quickly. Stove Top: You can make blackberries into a quick and easy sauce for desserts.
There is traditionally a date after which the berries should not be picked, most commonly taken to be Michaelmas (29 September) but later in some areas, after which time the devil is said to spit or stamp (or worse) on the berries, rendering them unfit.
Blackberries are really versatile – they're fantastic enjoyed fresh or incorporated into various culinary delights. Once picked, store fresh blackberries in the refrigerator if you plan to use them within a few days. Alternatively, freezing the berries preserves them for later use.
Macerating—soaking or steeping in liquid and/or sweetener—is one of the easiest and fastest ways to doctor up sub-par berries. Toss them in sugar, honey, or maple syrup, along with a little fresh juice or alcohol (an herbal liqueur, like elderflower spirit, would be great).
The worms are most likely the larvae of Spotted Wing Drosophila, a non-native fruit fly that lays its eggs on just ripening berries and cherries. The flies are a little less than 1/8″ long, and the male flies have distinctive markings on their wing tips.
Berries have thin skins and are full of moisture, making them very susceptible to mold. Fortunately, common household vinegar is quite effective at killing the mold spores and bacteria that spoil fruit.
Some common possibilities include: Fruit Fly: Fruit flies are small insects that are attracted to ripe or fermenting fruits. They are typically about 1/8 inch in length and have a tan or brownish body with red eyes. Aphids: Aphids are tiny insects that can be green, black, or other colors.
Puree blackberries with fruit juices and/or other fruits and freeze to use in recipes, like popsicles. Yogurt can be added to the mixture before freezing for extra flavor and nutrition. Orange, lemon, cinnamon and nutmeg flavors blend well with blackberry flavors.
If you've ever wondered what to make with blackberries, pork tenderloin is a top contender! In this recipe for Blackberry Harissa Pork Tenderloin, fresh blackberries team up with harissa to create a thick sauce with a sweet heat, which perfectly complements the slow-roasted pork.
Upon harvesting, how blackberries are stored significantly influences their shelf life. Room Temperature: Keeping blackberries at room temperature is only advisable if they are to be consumed within a day since they can quickly decay due to warm conditions and exposure to air.
Raspberries, blueberries, and blackberries should all be refrigerated and ideally, eaten as soon as possible. It's recommended not to rinse them until you're ready to eat them, since dampness can contribute to mold growth in the fridge.
Blackberries can last between two to three days in your refrigerator, after which they can start to rot and turn moldy. You can freeze blackberries and store them in the freezer so that you can access the fresh fruit year-round: Freezing blackberries can extend their shelf life up to nine months.
Don't worry if you've picked more than you can handle – blackberries are easily frozen and can be baked straight from the freezer with no need to defrost. Freeze them on a tray in a single layer so they don't all squish together, or purée them first then freeze the liquid in a bag or ice cube tray.
Address: Suite 228 919 Deana Ford, Lake Meridithberg, NE 60017-4257
Phone: +2613987384138
Job: Chief Retail Officer
Hobby: Tai chi, Dowsing, Poi, Letterboxing, Watching movies, Video gaming, Singing
Introduction: My name is Zonia Mosciski DO, I am a enchanting, joyous, lovely, successful, hilarious, tender, outstanding person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
