Blackberry Crisp

blackberrycrumbleUse blackberries, dewberries, raspberries, or blueberries (or a combination) in this old-fashioned crisp .A crisp is like a cobbler and depending on the fruit used can sometimes be called by names that make us smile –  pandowdy, grunt, slump, buckles, , croustade, bird’s nest pudding or crow’s nest pudding.  They are all simple variations of cobblers, and they are all based on seasonal fruits and berries, in other words, whatever fresh ingredients are readily at hand.  They are all homemade and simple to make and rely more on taste than fancy pastry preparation.

Early settlers of America were very good at improvising. When they first arrived, they brought their recipes with them, such as English steamed puddings.  When they could not find their favorite ingredients, they used what was available. That is how these traditional American dishes came about with such unusual names.

I made this one for a Saturday breakfast, but Joe can eat berry cobbler anytime!  It is tastiest when right out of the oven, and any leftovers never last long.

Blackberry Crisp

6 cups fresh Blackberries

1-2 Tablespoons light brown sugar

1 teaspoon grated lemon zest.

For Topping:

3/4 cup flour

3/4 cup packed light brown sugar

3/4 cup old-fashioned rolled oatmeal

1/2 teaspoon cinnamon

6 Tablespoons butter cut into small pieces

Preheat oven to 350 degrees.  Butter a deep baking dish. Combine berries, 2 Tablespoons sugar, and lemon zest in a bowl and pour into baking dish. In another bowl, combine flour, remaining sugar, oatmeal, and cinnamon. Add the butter bits and mix with hands until mixture is crumbly. Sprinkle on top of berry mixture and bake until lightly browned and crisp, about 35-40 minutes. Remove from oven and let stand for 5-10 minutes. Serve warm.

 

 

 

 

 

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