Blackberry & Raspberry Crisp

My daughter, Zoe, loves to make desserts, especially crumbles, crisps, buckles, etc… This one was particularly delicious! It it loosely based on an Ina Garten recipe.

We happened to have a can of Oregon Blackberries and she added fresh raspberries, which were a great combination.



Blackberry & Raspberry Crisp

Adapted from Ina Garten’s, The Barefoot Contessa Cookbook Peaches and Raspberry Crisp

10 servings

1 can blackberries
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 Tbs all-purpose flour
3 pints raspberries
1/4 tsp salt
1 cup quick-cooking oatmeal
1/2 lb cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

In a large bowl mix the canned blackberries 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the fruit into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the blackberries and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm. Serve with vanilla ice cream.


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