Loaded with blackberries and covered in a crunchy top, my Unforgettable Blackberry Crisp recipe should be at the top of your must-make summer recipe list!
- 7 cups (35 oz/992 g) fresh blackberries
- 1 apple (peeled and grated)
- ¼ cup (2 oz/57 g) granulated sugar
- Juice of 1 lemon
- 4 teaspoons cornstarch
- 1¼ cups (3¾ oz/105 g) old-fashioned oats
- ¾ cup (3¾ oz/105 g) all-purpose flour
- ¾ cup (4½ oz/128 g) dark brown sugar
- ½ cup (2½ oz/71 g) flaked almonds (toasted)
- ½ cup (2½ oz/71 g) hazelnuts (chopped, toasted)
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 10 tablespoons (5 oz/142 g) butter (melted)
- Vanilla ice cream (for serving)
-
Preheat the oven to 400°F (200°C).
-
In a large bowl, rinse the blackberries, then combine with the grated apple, granulated sugar, lemon juice, and cornstarch. Transfer to a large, shallow baking dish.
-
In the same large bowl, toss together the oats, flour, brown sugar, almonds, hazelnuts, cardamom, ginger and salt.
-
Add the melted butter and mix and squeeze together to combine. Sprinkle this over the blackberries.
-
Place the crumble on a baking sheet to catch any drippings and bake for about 45 minutes, until the topping is nicely browned and the juices are bubbling thickly.
-
Let cool and settle for about 20 minutes before serving while still warm with scoops of vanilla ice cream.
-
This is best eaten the day it is made. Any leftovers can be stored, loosely covered, at room temperature for up to one day.