Darr and I currently subscribe to two cooking magazines: Cook's Illustrated and Saveur. I'm a huge fan of the folks at Cook's Illustrated and usually try one or two of the recipes from each issue when I'm in the baking mood. Saveur, on the other hand, often has these crazy recipes that I am less inclined to attempt. But who can overlook a blackberry crisp recipe when blackberries are in season? Answer: Not me. Last weekend it was blackberry pie, this weekend it's blackberry crisp. Next weekend it's blackberry apple cake. Mmmm...blackberries...
Ingredients:
6 cups blackberries, stemmed and rinsed
4 tbls granulated sugar
1/2 cup plus 2 tbls flour
1/3 cup light brown sugar
1 cup rolled oats
8 tbls unsalted cold butter, cut into small pieces
pinch salt
Directions:
Preheat the oven to 350 degrees Fahrenheit. Put berries, sugar, and 2 tbls of the flour into a large bowl and toss gently to combine. Transfer berry mixture to a 9" pie plate and set aside.
Combine remaining flour, brown sugar, oats, butter, and salt into a medium mixing bowl. Use a pastry cutter to work the butter into the flour mixture until it resembles coarse meal. Sprinkle topping evenly over the berries.
Put the pie plate on a baking sheet and place in the oven. Bake crisp until berries are bubbling and topping is golden brown, about one hour. Cool on wire rack. Serve slightly warm with vanilla ice cream or whipped cream, if you like.
Serves 4 to 6
1 comment:
Mmmmmmm.... delish! Why does it recommend ice cream or whipped cream? Isn't it unconstitutional to segregate various cream-based products?
Post a Comment