Blackberry Crisp
Prep time
Cook time
Total time
How can something so simple be so perfectly delicious!? These blackberry crisps are summer in a ramekin! Beautiful, sweet, ripe berries are topped with a gingersnap, pecan topping and baked until hot and bubbly, served warm with vanilla ice cream, one of the simplest, most luscious desserts you'll ever make and I love that they're in ramekins, it just makes everyone feel special to have their very own dessert.
Author: Ruth Guerri
Recipe type: Dessert
Serves: 4
Ingredients
Filling
- 24 oz of fresh, ripe blackberries
- ½ cup of granulated sugar
- 3 heaping Tbs of cornstarch
- juice of ½ lemon
Topping
- ½ cup of flour
- ¼ cup of brown sugar
- 4-5 gingersnap cookies
- 2 Tbs of pecans
- ⅓ cup + 1 Tbs of cold butter, cut into small pieces
Instructions
- Start by mixing together blackberries, lemon juice, sugar and cornstarch, stir well to combine and set aside. Preheat the oven to 350 degrees.
- Using a food processor, add in all topping ingredients and pulse until well mixed. Place the ramekins on a baking sheet and spoon in the blackberry mixture evenly between them. Now, just sprinkle on the topping, easy right!
- Bake for 35 minutes at 350 degrees. Serve warm, but not hot, delicious with vanilla ice cream! Bon Appetit!
Notes
You could also make one large crisp, just assemble in the same way in a baking dish or deep dish pie plate. To make ahead, just assemble, cover and refrigerate until you're ready to bake. I like to put them in the oven right before sitting down to dinner so they're still warm at dessert time!
