Description
This Blackberry-Almond Crisp is a delightful dessert featuring a juicy blackberry filling topped with a crunchy almond oat topping. Baked to golden perfection, it offers a perfect balance of sweet, tart, and nutty flavors, served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- Pinch of kosher salt
- 6 tablespoons cold salted butter, cubed, plus more for buttering ramekins
- 1/3 cup sliced almonds
Filling
- 1 1/2 pounds blackberries (about 5 cups), thawed and drained if frozen
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Juice of 1/2 lemon
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon kosher salt
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 350˚F. Butter six 6-ounce ramekins thoroughly and arrange them on a baking sheet for easy handling during baking.
- Make the Topping: In a medium bowl, whisk together the flour, rolled oats, light brown sugar, granulated sugar, and a pinch of kosher salt. Add the cold cubed salted butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the sliced almonds for added texture and flavor.
- Prepare the Filling: In a large bowl, gently toss the blackberries with granulated sugar, cornstarch, fresh lemon juice, freshly grated ginger, and kosher salt. This mixture will create a luscious, thick berry filling once baked.
- Assemble Crisp: Divide the blackberry filling evenly among the prepared ramekins. Evenly sprinkle the almond-oat topping over the berry filling, making sure to cover all the fruit.
- Bake: Place the ramekins on the baking sheet in the oven and bake for 30 to 35 minutes, or until the topping is golden brown and the blackberry filling is bubbling around the edges.
- Serve: Remove from the oven and let cool slightly. Serve warm topped with vanilla ice cream or whipped cream for a comforting and delicious dessert experience.
Notes
- Use fresh or frozen blackberries. If using frozen, ensure to thaw and drain them to avoid a watery filling.
- For a nuttier flavor, toast the sliced almonds lightly before adding to the topping.
- The cornstarch helps to thicken the fruit filling and prevent it from being too runny.
- For a dairy-free option, substitute the butter with a plant-based alternative and serve with a vegan ice cream or coconut whipped cream.
- Ramekin size is important for even baking; 6-ounce ramekins work best for single servings.