On a recent trip to Portland, I attended the Oregon Berry Festival, where I got to taste all sorts of blackberry-raspberry hybrids: marionberries, tayberries, loganberries, olallieberries, boysenberries. This crisp is my attempt to recapture the flavors of that trip: blackberries and raspberries, topped with a nutty crumble and baked until they're mingled and gushing with juice. Adapted from PARADE magazine, this crisp is phenomenal with a scoop of vanilla ice cream. —ieatthepeach
For the filling:
(24 oz) blackberries
(12 oz) raspberries
granulated sugar (depending on the sweetness of the berries)
For the topping:
old-fashioned (rolled) oats
chopped pecans or walnuts
all-purpose flour (for a gluten-free version, use sweet rice flour)
packed brown sugar
(1 stick) cold unsalted butter, cubed
In This Recipe
Preheat oven to 375º F, and position a rack in the middle. Lightly grease a 2-quart baking dish, and line a baking sheet with aluminum foil. Combine blackberries, raspberries, cornstarch, and sugar in the baking dish, and toss to combine. Set aside.
In a large mixing bowl, combine oats, nuts, flour, sugar, and salt. Add butter and use a pastry cutter, two forks, or your fingers to mix the butter into the dry ingredients until the mixture is crumbly. Spread the topping evenly over the fruit. Place the baking dish on the baking sheet, to catch any bubble-overs. Bake for 35-40 minutes, or until the topping is golden and the fruit underneath is bubbling.
Remove the crisp from the oven and let cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream.