Name: Blackberry Crisp
Prep time: 10 min
Cook time: 40 min
Ingredients: 100g unsalted butter, melted; 75g plain/all-purpose flour; 50g rolled oats; 50g mixed nuts, roughly chopped – I used pecan, pistachio and hazelnuts; 25g desiccated coconut; 25g mixed seeds, such as pumpkin, sunflower, sesame; 75g brown or coconut sugar; ¼ teaspoon fine salt; 450g blackberries; 45g caster sugar; 2 teaspoons cornflour; Natural or Greek yoghurt; Ice cream; Fresh cream or crème fraîche; Custard

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Bursting with fresh blackberries and covered with a buttery, crispy, topping of oats, nuts, seeds and coconut, this delightful dish is as wonderful served warm with ice cream or custard for dessert, as it is with natural yoghurt for breakfast. Exceptionally quick and easy to make, you can have this in the oven in under 10 minutes. Apart from quickly chopping a few nuts, all you have to do is weigh, melt butter and mix. No rubbing butter into flour, no peeling and chopping fruit. So good, yet so simple.

As a breakfast dish, I think about it as a warm, nutritious and satisfying deconstructed stewed fruit and granola! As a dessert, I think about it as sweet, comforting and full of flavour and texture. If you cannot get hold of blackberries, you can also use blueberries or raspberries.

How to make Blackberry Crisp

Where is this recipe from?

This wonderful recipe is adapted from this delicious Nigella recipe.

Collect your ingredients together:

Crisp –

unsalted butter, melted
plain/all-purpose flour
rolled oats
mixed nuts, roughly chopped – I used pecan, pistachio and hazelnuts
desiccated coconut
mixed seeds, such as pumpkin, sunflower, sesame
brown or coconut sugar
fine salt

Blackberries –

blackberries
caster sugar
cornflour

Serving suggestions –

natural or Greek yoghurt
ice cream
fresh cream or crème fraîche
custard

How to make this wonderful dish:

Topping – weigh the butter into a saucepan large enough to hold all the crisp ingredients. Melt over a moderate heat.
Weigh the remaining ingredients directly onto the butter and mix thoroughly.
Base – tip the blackberries into your serving dish, scatter over the sugar and cornflour and toss to mix.
Add the topping, breaking up any large pieces which have stuck together, with your hands.
Bake in the centre of a preheated oven for 35 – 40 minutes, or until the base is bubbling up through the surface and the top is lightly browned and crispy.
Serve with natural yoghurt for breakfast or ice cream, cream/crème fraîche or custard for dessert.

Made this recipe?

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