*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Easy to make but tasted just ok. Nothing special. I added some cardamom to the crumble topping, but couldn't taste it. Next time I have a lot of blackberries to use up, I'd try cinnamon and pecans or slivered almonds in the topping.
We live in Oregon and harvested 20 pounds of blackberries last fall. I have been making this recipe at least once a week since then and it is absurdly good. My tweaks are adding a cup of finely chopped walnuts and some cinnamon to the topping, but it's also phenomenal as is. We also prefer brown sugar for the sugar in the topping. I'll make this recipe for the rest of my life.
Did anyone else notice that the recipe calls for berries to be tossed in 1/4 cup of flour? I have never made any crisp before so I followed this recipe to the T...I reread it over and over thinking this doesnt sound right. The 1/4 cup flour must be a mistake. It left an unmixed flour coating on the bottom. Change the 1/4 cup flour to sugar and make add something like a few tsps of water and it would be better.
While this is super yummy it is also too sugary for me. It's probably because I only had 2 cups of blackberries/blueberries but followed the recipe anyway. I'm going to try using the correct 4 cups of fruit next time because I plan on making this again - It's delicious even with the sugar overload!