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My review
Chef John's Blackberry Crisp
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Chef John
"Actually any berry will work in this recipe (even frozen, if you must), but the dark, sweet blackberries are my favorite. Served barely warm, with a scoop of vanilla ice cream, it just doesn't get much better than this."
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Ingredients
55 m servings 197Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole dish.
- Place berries in large bowl. Pour in lemon juice; sprinkle sugar evenly over berries. Gently stir to combine. Transfer to prepared casserole dish. Gently pat down berries with the back of a spoon and level the surface.
- Place rolled oats, flour, brown sugar, butter, cinnamon, and salt in a bowl. Mix together with a fork until mixture is blended and crumbly, about 1 minute.
- Distribute crisp mixture over the top of the berries and smooth out with a tip of a fork so all berries are covered.
- Bake in preheated oven until dark and berries are bubbling, about 45 minutes. Allow crisp to cool somewhat and firm up. Serve warm.
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Reviews
Read all reviews 2635 Ratings
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Most helpful positive review
1/8/2017
How can something this simple to make taste this good! I needed a little summer pick-me-up on a January night and all the fruit I had was organic frozen strawberries. The Chef reluctantly ment...
Most helpful critical review
2/17/2019
Tasted delicious but not enough topping for the blackberries. The juice boiled through and was soggy, no crisp. A bit disappointed.
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1/8/2017
How can something this simple to make taste this good! I needed a little summer pick-me-up on a January night and all the fruit I had was organic frozen strawberries. The Chef reluctantly ment...
10/30/2016
I made this with fresh blackberries and followed the recipe exactly. It was delicious! Not too much liquid at all. I recommend using fresh (not frozen) fruit. Thanks for another excellent re...
6/17/2018
This was simple and delicious. I used about 3 cups fresh blueberries and about 1 cup sliced fresh strawberries. Like other people suggested, I would double the topping amount, as I like a highe...
9/3/2017
Quite good-- made a few tweaks: added two cans of sliced peaches since my (thawed) bag of frozen mixed berries wasn't enough; added two tbsp flour to fruit mixture; baked almost an hour. Not too...
7/25/2016
Delicious! I do wish the liquid would've came out a bit thicker, but in all fairness, I did use fresh/frozen berries. I did a mix of blackberries, raspberries and strawberries...sooooo good! Ser...
7/4/2018
I used freshly picked blackberries from my yard. I read reviews that this was a bit watery so I mixed 1/3 cup flour in with blackberries and I did NOT find it soupy at all. My blackberries may...
9/23/2017
I add chopped pecans to the topping but follow the rest of the recipe exactly. It's the only recipe I use now. Wonderful!
9/22/2017
Excellent, however I did take advice and cut down on the sugar to half. I used Paula Red apples a little tart which really complimented the topping well. The topping was amazing, stayed crispy ...