Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blackberry Crisp
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- #80956
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1/2 cup sugar
1/4 cup flour
1 quart blackberries
1 teaspoon grated lemon peel
2 tablespoons blackberry brandy
CRISP TOPPING
3/4 cup flour
1/4 teaspoon salt
3/4 cup rolled oats
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cut in pieces
directions
Heat oven to 350 degrees F. Butter an 8" square glass baking dish; set aside.
Combine the sugar and flour. Add berries and lemon zest and toss gently to evenly coat. Place in prepared baking dish. Sprinkle with the liqueur and set aside.
For topping, sift the flour and salt together. Add all remaining ingredients and blend with fingers until crumbly and well mixed. Sprinkle in an even layer over fruit. Bake until crisp is golden brown and fruit is bubbly, about 35 minutes. Let stand 15 minutes. Serve warm.
NOTE: Can also use black raspberries or a combination of blackberries and/or black raspberries with raspberries.
added by
WildPumpkin1
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
July 4, 2010
After 50 mins in the oven you can still see the flour, it's not crisp and the rolled oats are inedible. We basically wasted 1 qt of blackberries. I have no idea how this recipe was ever a success.
Was the butter evenly distributed through the topping mixture?
January 1, 2010
Yummy! As a Christmas gift I received some clever little oven-proof dishes that each hold one pie-shaped serving of dessert. I used this recipe to make four servings of blackberry crisp in my new dishes. I put about 1/4 of the berry mixture in each dish and then topped with about 1/4 of the topping. Baked them on a cookie sheet in the middle of the oven until they looked done (topping was gold and filling was bubbly). Let cool and served with ice cream. Everyone raved.