Crumbly Blackberry Crisp Recipes

BLACKBERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C) and spray a 2-quart baking dish with nonstick cooking spary or grease with butter.
• To make the crumble, whisk flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
• Using a cheese grater, grate in the frozen butter. (you could cut the butter in with a pastry cutter, if you prefer) Gently toss the butter into the flour mixture until coated.
• Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed. Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry. If your mixture is not clumping, add another teaspoon of apple cider vinegar. Set crumble aside.
• To make the fruit filling, combine blackberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl.
• Transfer about 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup or damp hands. Pour the berry mixture over the crust. Add the remaining crumble mixture on top. Some small clumps are best!
• Bake for 40 to 45 minutes and until top is golden brown and blackberry juice is bubbling. Allow the crumble to cool for about 20-30 minutes. Serve with a scoop of vanilla ice cream and enjoy!

THE ULTIMATE BERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

BLACKBERRY CRISP

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.

CRUMBLY BLACKBERRY CRISP

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.

BLACKBERRY CRISP

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.

WILD BLUEBERRY AND BLACKBERRY CRISP

Steps:

• Preheat oven to 375 degrees. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar.
• Transfer to a lightly buttered 9" pie dish Place 3/4 cup of flour, oats, brown sugar spices and salt into a blender and pulse to combine. Add butter and pulse until topping forms moist clumps Sprinkle topping over berry mixture and bake for approximately one hour until berries bubble and the crust is golden brown.
• Serve warm.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

THE BEST BLACKBERRY CRISP

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.

BLACKBERRY CRISP WITH FROZEN BERRIES

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.