A couple weeks ago, Mr. Handsome and I picked some blackberries, so I came up with a recipe and made a crisp. We took the finished product to our Bible study, and everyone loved it. We served it with vanilla ice cream.
Blackberry Crisp
Ingredients
- 1/2 cup butter
- 3/4 cup granulated sugar
- 3/4 cup flour, sifted
- 5-6 cups blackberries
- 1/4 cup honey
- 1/3 cup flour
Instructions
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In a mixing bowl, cut butter (straight out of the fridge) with a pastry cutter.
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In a separate mixing bowl, combine sugar and 3/4 cup sifted flour.
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Add dry mixture to butter, and work with pastry cutter until dry mixture is fully incorporated into butter. End result should be crumbly.
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In another bowl, mix berries with honey and 1/3 cup flour. Pour berry mixture into bottom of an 8x8-inch greased pan.
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Sprinkle butter/flour/sugar mixture over berries. Bake uncovered at 325F for 35 minutes and then at 375F for approximately 15 minutes (until top is golden brown).
How can you bake things in the summer? I refuse to turn my oven on between April 1st and November 1st. It makes the house too hot and makes the air conditioner work overtime.
My oven is pretty small, thankfully. I think I would miss cooking and baking too much. 🙂
Oh Ellie, that looks so good! Maybe I will pick up some blackberries from farmer’s market next week and make this.
That looks scrumpcious!
Sounds delicious. Thank You for the recipe.
Marilyn
It looks good! I have to make it with Splenda sugar.
Hi , I read your blog all the time , love reading abou5 your life , especially enjoy your recipes I shall try this one too , it sounds very similar to what we in uk call a fruit crumble , looks so good , hav3 picked loads of blackberries this year , thanks for your blog
I’m glad to hear that, Christine. Hope you’re able to make it! Do you grow your blackberries, or do you pick them somewhere else?
Ellie
Hi Ellie ,
I grow them in the garden , this year has been exceptional for my blackberries , so have plenty for your recipe
Thanks again for excellent blog
How lovely! It’s my pleasure.
Ellie
Ellie, I think your dessert sounds wonderful. I need to find fresh blackberries. In the first step, to what degree do you cut the butter – medium, small, very small pieces. Does is get warm and smash as you are cutting or do you stop cutting before it reaches that point. Thank you. You can teach an old grandma new tricks. Blessings, Barb
Hi Barb,
Great question. I take the butter right out of the fridge and cut it briefly, until it’s a little crumbled but not warm or mushy. Then after I add the dry mixture, I cut it some more, until it’s in small crumbles. Hope you’re able to get your hands on some fresh blackberries!
Ellie
Try cutting it in the bowl with 2 butter knives first, one in each hand, with a criss-cross motion. Or leave it sitting on the wrapper and cut it into small pieces with a sharp knife before adding it to the bowl. Sometimes a pastry blender (cutter) mashes it too much at first. If you start with knives, get it cut up into small chunks, and then change to a pastry blender when you add the dry ingredients, it works better. A pastry blender is just that, more of a blender than something that will dice a stick of butter.
If you cut fast, the butter won’t get warm. And really, it doesn’t take long to dice up a stick of cold butter. “Crumbles the size of small peas” when incorporated with the dry ingredients is what Julia Child taught me.
Delicious! I needed to let it cool a little longer before digging in ☺️ Thank you so much!