The Best Blackberry Crisp

The Best Blackberry Crisp puts salt and fresh lemon juice at the center of a dessert recipe and finishes in about 90 minutes, enough for 12 servings (9X13-inch pan).

• Yield 12 servings (9X13-inch pan)
• Ready in 90 minutes
• Prep 45 minutes
• Cook 45 minutes

Ingredients

Topping

• 1 ½ cup ( 150 g ) old-fashioned or quick oats (I prefer the texture of quick oats here)
• 1 cup ( 142 g ) all-purpose flour
• 1 cup ( 212 g ) packed light brown sugar
• ¼ teaspoon salt
• 1 cup ( 227 g ) butter, cut into tablespoon-size pieces

Fruit

• 8-10 cups ( 680-1020 g ) fresh blackberries , washed and dried well
• ⅓ cup ( 71 g ) granulated sugar
• ⅓ cup ( 47 g ) all-purpose flour
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
3. Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
4. In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
5. Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
6. Sprinkle the crisp topping evenly over the top.
7. Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
8. Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.

Let the center settle before you cut it, or the slices will slump.