Blackberry & Blueberry Crisp

Serves: 6–8

Filling

4 cups frozen blackberries (do not thaw)

2 cups blueberries (fresh or frozen)

½ cup granulated sugar (adjust to taste)

2 tbsp cornstarch

1 tbsp lemon juice

1 tsp vanilla extract

½ tsp ground cinnamon

Pinch of salt

Crisp Topping

1 cup old-fashioned rolled oats

¾ cup all-purpose flour

¾ cup packed brown sugar

½ tsp cinnamon

¼ tsp salt

½ cup (1 stick) cold unsalted butter, cut into small cubes

Directions

Preheat oven to 375°F (190°C).

Lightly grease an 8x8-inch or 9-inch round baking dish.

In a large bowl, combine the frozen blackberries, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss until evenly coated. Pour into the baking dish.

In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Sprinkle the topping evenly over the fruit.

Bake for 45–55 minutes, until the topping is golden brown and the filling is bubbling around the edges. (If using all frozen fruit, it may take closer to 55–60 minutes.)

Let the crisp rest for 15–20 minutes before serving so the filling thickens.

Serve with

Vanilla ice cream

Fresh whipped cream

Greek yogurt for breakfast

Tips

If your blackberries are especially tart, increase the sugar to ⅔ cup.

For a crunchier topping, add ½ cup chopped pecans or walnuts.

For extra lemon flavor, add 1 teaspoon finely grated lemon zest to the filling.

If the topping browns too quickly, loosely cover the dish with foil during the last 15 minutes of baking.

This crisp also reheats well—warm leftovers in a 350°F oven for about 15 minutes to re-crisp the topping.