To freeze cover with a 2 layers of plastic wrap and then aluminum foil.Store on the counter covered for 2 days or cover and refrigerate for up to five days.Let the crisp fully cool before covering with plastic wrap.Make it easier and cut the chilled butter into tablespoons or small cubes first. Use a pastry knife to cut in the butter.Bake until the crust is light golden brown and the filling is bubbling on the edges.For an added treat add 2/3 cup chopped pecans to the topping.Take this recipe to the next level with vanilla ice cream or fresh whipped cream.If wild blackberries are available to you by all means use them.We love both but we find that the berries that come off the wild bushes have more flavor and that leads to scrumptious blackberry treats. The dark blue color (almost purple) ensures that they have one of the highest antioxidant levels of all fruits. Blackberries are high in vitamin C and they only have 62 calories to a cup.
There is so much this beautiful berry has to offer. Let cool for about 15 minutes before serving. Now spoon on top of the blackberries and bake until the top is browned and the mixture is hot and bubbly. Using a pastry cutter cut in the butter until crumbly. Now combine the rolled oats, brown sugar, flour and salt in a medium bowl. Start by combining the blackberries, brown sugar, flour, and cinnamon in a mixing bowl. Late June and July is blackberry picking time around here and my husband is the best blackberry picker this side of the Mississippi. They are more flavorful yet not quite as sweet as their domestic cousins. We are so fortunate to have wild blackberries growing on our land. This is one of hubby’s favorite desserts and a hot commodity at our house.įor an over the top treat serve it with a big scoop of vanilla ice cream or whipped cream. A scrumptious Blackberry Crisp made with a fresh blackberry, cinnamon, and brown sugar base and topped with oats, brown sugar, butter, and flour.
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