Tag Archives: crisp

Black & Blueberry Crisp

Black & Blueberry Crisp

After a whole bunch of scheduling mayhem, we finally booked our annual vacation to Swan’s Island, Maine, this week, so that is low-key all I’m going to talk about for the next 72 days or so. Sorry, not sorry.

Black & Blueberry Crisp

Oh yes, I have Maine on the brain, which for me means allll the summer berries. What better time to break out my favorite thrifted dishes from Iverstudio and make a Black & Blueberry Crisp? This will surely tide me over until I can pack up a vehicle and escape New York City. Right? Riiiight???

Anyway…

Crisps are one of the simplest desserts out there. Easier than pie in every way and just as good, they are perfect for beginner bakers and seasoned pros alike. Just mix up a simple pie filling, put it in a buttered pan, bury it in oaty, nutty crumbles, and bake until…well, crisp.

Black & Blueberry Crisp

Scoop the warm crisp into cute dishes, and finish with vanilla ice cream and more berries. Devour while determining how many vintage Maine sweatshirts is a reasonable number to have in your Etsy check-out cart. Is it four? I hope it’s four.

Black & Blueberry Crisp
Black & Blueberry Crisp
makes about 6 servings

Filling:
2 cups fresh blackberries (about 12 ounces)
2 cups fresh blueberries (about 12 ounces)
2/3 cup granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime

Topping:
1/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup chopped nuts of choice (I used hazelnuts), optional
1/4 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
5 tablespoons unsalted butter, melted

For Serving:
vanilla ice cream, optional
more blackberries & blueberries, optional

Preheat oven to 350F. Grease an 8- or 9-inch casserole dish with butter. Set aside.

Make the filling. Combine blackberries and blueberries in a large mixing bowl. Add sugar, cinnamon, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit while you prepare the topping.

Make the topping. In a medium mixing bowl, whisk together oats, flour, light brown sugar, nuts, cinnamon, and salt. Add melted butter and stir until everything is saturated and clumps form.

Transfer berry filling into the prepared casserole dish. Scatter topping onto the berries.

Bake 28-30 minutes, until topping is browned and berries are tender & bursting. Let cool 10 minutes before serving in bowls with vanilla ice cream and more berries, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.
Black & Blueberry Crisp
Black & Blueberry Crisp

Raspberry Rhubarb Crisp

Raspberry Rhubarb CrispI love making crisps. They’re every bit as good as pie, but easier and much (!) quicker to make, and can be served warm with vanilla ice cream, so the time between the moment the craving strikes and the moment you dive in spoon-first is mercifully brief.Raspberry Rhubarb CrispWhat I’m trying to say is that you need more crisps in your life. *I* need more crisps in *my* life. There’s only one in my archives—a pear, ginger & chocolate concoction that you should absolutely make in the fall—and that is atrocious. Just awful. Especially considering there are so many delicious berries and rhubarb (!!!) available right this second.Raspberry Rhubarb CrispRaspberry Rhubarb CrispRaspberry Rhubarb CrispRaspberry Rhubarb CrispBerries and rhubarb that can only be improved with hints of ginger and orange and clusters of buttery, brown sugary oat & walnut dough scattered over the top and baked until…well…crisp.Raspberry Rhubarb CrispSweet, tart, jammy, gorgeous, and seriously simple, this seasonal dessert can only be improved with a scoop of vanilla ice cream. The way it melts into the spaces between the fruit and the crisp topping is just…Raspberry Rhubarb Crisp…well, I guess you’ll have to make the recipe and see for yourself.Raspberry Rhubarb Crisp

Raspberry Rhubarb Crisp
makes one 8-inch dish, about 6 servings

Filling:
2 cups diced fresh rhubarb (1/2-inch dice, about 4 stalks)
2 cups fresh raspberries (about 1.5 6-ounce containers)
1 tablespoon fresh orange zest
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
pinch of Kosher or sea salt

Topping:
1/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/4 teaspoon ground ginger
1/2 teaspoon Kosher or sea salt
1/3 cup chopped raw walnuts (optional)
6 tablespoons unsalted butter, melted

For Serving:
vanilla ice cream, optional

Preheat oven to 350F. Grease an 8-inch casserole dish with butter. Set aside.

In a medium-large mixing bowl, combine rhubarb and raspberries. Add orange zest, sugar, cornstarch, ground ginger, and salt, and stir to combine. Transfer to prepared baking dish.

Make the topping. In a medium mixing bowl, combine oats, flour, light brown sugar, ground ginger, salt, and chopped raw walnuts. Stir together with a fork. Add melted butter and stir until everything is saturated and clumps form. Scatter topping onto raspberry-rhubarb filling.

Bake 28-30 minutes, until topping is golden brown and filling is bubbly. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to three days. Reheat before serving.Raspberry Rhubarb CrispRaspberry Rhubarb CrispRaspberry Rhubarb Crisp