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
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.