Blackberry Vanilla Crisp
I have a seriously delicious recipe for you today. I’ve been experimenting in the kitchen and came up with this recipe for Blackberry Vanilla Crisp. It’s gotten rave reviews from everyone so I thought I’d share it with you.
The star of the recipe is of course, fresh picked blackberries. I haven’t tried it with frozen berries. If you do, send me a note and let me know how it worked for you. The full recipe is at the end of the post. Here’s the lineup of ingredients…
First you take 1 cup of blackberries and crush them. {Tip: I use a Ziploc bag to do this. It keeps my hands, counters and clothing clean.} Then you add the sugar and cornstarch to a saucepan and heat to a boil while stirring for 2 minutes. Remove it from the heat, stir in the vanilla and the rest of the blackberries. Let cool.
Then you make the crumbly crisp mixture and fill the bottoms of your ramekins with a few tablespoons to create a bottom crust.
And next spoon in the blackberry goodness. Fill them 3/4 of the way full.
Add a generous (heaping mound) of the crumbly crisp mixture.
Bake at 350 for 40-45 minutes on a parchment lined baking sheet.
Blackberry Vanilla Crisp
by Heather Bullard
Ingredients:
4 cups fresh blackberries, divided
1/2 to 3/4 c sugar, depending on berry tartness
1 tablespoon water
2 tablespoons cornstarch
1 tablespoon vanilla
1 3/4 cups quick oats
1 cup flour
1 cup brown sugar
1/2 teaspoon baking soda
1/2 cup cold butter, cubed
Instructions:
Crush blackberries to measure 1 cup.
In a saucepan, add crushed blackberries, water, sugar and cornstarch.
Heat to a boil, cook 2 minutes while stirring.
Remove from heat, stir in vanilla and remaining blackberries. Let cool.
Combine oats, flour, brown sugar and baking soda.
Cut in cubed butter to make crumb mixture.
Add a few tablespoons to the bottom of buttered 8oz ramekins.
Spoon blackberry mixture over crust.
Top with remaining crumb mixture.
Bake at 350 for 40-45 minutes or until top is golden brown.
It’s delicious served warm with vanilla ice cream or freshly whipped cream.
Approx 6 servings. Enjoy! ~ Heather
31 Responses to “Blackberry Vanilla Crisp”
This looks fabulous…right up my alley. I think I will make it in Mammoth next week.
Wow, I can almost feel the taste! 🙂
….Wow this is so yummy looking!
We have wild blackberries around our probably early summer…..can’t wait to try this recipe out.
happy Day
sorry “Property” gee whiz….
yum!! It’ll be a few more mths until I can get fresh ones but this looks delish!! Thanks for sharing 🙂
xoHeather
The stunning photos really bring this dish to life. I’m going to try to make this myself.
So nice to stop by and look around. Everything is a pleasure to browse.
Also, I’m enjoying Souvenir and look forward to the next issue.
Enjoy your day!
Hello Heather~you know how accessible black berries are here in the Pacific Northwest. You can take a stroll anywhere and find them growing wild.
I love the idea of adding the hidden surprise of crumble beneath the berries. What a beautiful and tasty treat.
Sweet wishes,
Sara
This sounds delicious and easy. I love easy. I will try it this weekend. I may have to use frozen berries and I’ll let you know if they taste as yummy as the recipe looks like it tastes.
Karen
This looks so good. Thanks for sharing it.
Delicious! And your pics made it look even more tempting to try. Can’t wait for blackberry picking so I can use them for this recipe! hugs, april.
sounds delicious and perfect for the warm weather we are having finally!
oh, it looks extremely yummy 🙂
Sounds yummy…have to try it! I always keep a mix of ‘crumble’ in the freezer for impromptu dessert! BTW, every dollar store I pass-by, I’m always looking for those wonderful mechanics shop towels! 🙂
You should have posted a drool alert, Heather! This looks yumalicious and I bet it would be wonderful with strawberries or raspberries or a combination of the three!
This looks really delicious Heather!
This looks yummy and simple! I just pinned it! I can’t wait to try it! Thanks for sharing!
Wow! These look amazing and I can’t wait to try them! Thank you so much for sharing.
Julie
Hi Heather, I just wanted to tell you about a lovely blog I visit, secret garden cottage: http://secretgardencottage.blogspot.com.au/
I don’t know her at all, infact I live on the other side of the world, but she reminds me of you and is going through a hard time at the moment so I thought I would share the lovem who knows what might happen….
xxBrenda
I wonder how this would be with cherries.
I have a freezer full of cheeries from Door County last summer.
Amazing! Just made it today! Thanks for sharing. Beautiful photos as well.
http://oleanderandpalm.blogspot.com
Recent lover of blackberries I should try this! Thanks for sharing Please Follow our blog as we document our journey as a young couple On Our Way to Hollywood! http://the-bodkins.blogspot.com/
Wow I’m glad you guest-posted on Centsational Girl because I got to click over to your blog and I’m loving it! I have bookmarked this recipe and will be making it this summer!
HI Heather! This is baking in my oven right now! I had to use strawberries and peaches b/c I had those on hand. It’s smelling delish!!!! 🙂
I really, really love this recipe. Want to try it, too. 🙂
I really, really love this recipe. Want to try it, too. 🙂
I just made this tonight with frozen berries (12 oz of berry medley and 12 oz of blackberries). It was delish. I went with 3/4 cup of sugar since frozen berries don’t seem to be as sweet. Was super easy to smash the frozen-but-thawed berries too!
Thank you for sharing. I made this Friday night for my anniversary and my husband and I LOVED it. It is delicious! (gave a shot out on my blog too)
I tried this out today and it turned out so good! It was delightful!
I didn’t have enough blackberries, so I mixed some blueberries in. The taste was amazing! I’m definetely making this again. Thanks for sharing the recipe!
xoxo
So glad you enjoyed the recipe! The blueberries are a great idea…really any berry or fruit would work. Yum!
I made this last night, using a mix of raspberries, blueberries, & marionberries (similar to blackberries but larger, & very juicy & flavorful)–all frozen from last year’s harvest from our backyard garden. It turned out really well and we’re finishing up the last of it tonight. ☺ I had more of the topping than I needed so froze it which will make it even easier to bake more soon.
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