Blackberry Crisp
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I feel, in the interests of fair trading, I should probably name this Blackberry Soggy, since what is so more-ish about it is its butter-fudgy topping. But since "crisp" is what these kinds of non-crumble pies are known as, I'll stick to that.
Regard this as an open blueprint and use any fruit you feel like or that is to hand.
For US cup measures, use the toggle at the top of the ingredients list.
I feel, in the interests of fair trading, I should probably name this Blackberry Soggy, since what is so more-ish about it is its butter-fudgy topping. But since "crisp" is what these kinds of non-crumble pies are known as, I'll stick to that.
Regard this as an open blueprint and use any fruit you feel like or that is to hand.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 125 grams butter
- 60 grams jumbo rolled oats
- 40 grams flaked almonds
- 30 grams sunflower seeds
- 70 grams flour
- 1 teaspoon ground cinnamon
- 75 grams soft light brown sugar
- 500 grams blackberries
- 2 teaspoons cornflour
- 50 grams vanilla sugar or caster sugar
- 8 tablespoons butter
- ⅔ cup jumbo rolled oats
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- ½ cup flour
- 1 teaspoon ground cinnamon
- ⅓ cup soft light brown sugar
- 18 ounces blackberries
- 2 teaspoons cornstarch
- ¼ cup vanilla sugar or superfine sugar
Method
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F. Melt the butter in a small saucepan (or in a bowl in the microwave) and put to one side for a moment.
- Combine the oats, flaked almonds, sunflower seeds, flour, ground cinnamon and brown sugar in a bowl.
- Tip the blackberries into a wide, shallow baking dish (I used one with a 750ml / 3 cups capacity). Sprinkle the cornflour and vanilla sugar over the berries, and tumble them about to mix.
- Stir the melted butter into the crisp topping — that's the oat mixture — and spoon on top of the blackberries to partially, but not absolutely, cover them.
- Bake in the oven for 25 minutes and serve with ice cream or thick cream.
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F. Melt the butter in a small saucepan (or in a bowl in the microwave) and put to one side for a moment.
- Combine the oats, sliced almonds, sunflower seeds, flour, ground cinnamon and brown sugar in a bowl.
- Tip the blackberries into a wide, shallow baking dish (I used one with a 750ml / 3 cups capacity). Sprinkle the cornstarch and vanilla sugar over the berries, and tumble them about to mix.
- Stir the melted butter into the crisp topping — that's the oat mixture — and spoon on top of the blackberries to partially, but not absolutely, cover them.
- Bake in the oven for 25 minutes and serve with ice cream or thick cream.
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What 3 Others have said
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Posted by Chrissy66 on 24th September 2023
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Posted by Chrissy66 on 2nd September 2023
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Posted by joshv41680 on 10th April 2020
Show more commentsThis is one of my favourite autumn recipes. Cooked it a couple of weeks ago when I had a few friends around to celebrate my birthday. Everyone thoroughly enjoyed it it. I foraged the blackberries, served it with a delicious thick creamy Greek yogurt.
This is such a crowd pleaser. Easy to make and very ‘moreish’. Just picked tons of fresh blackberries so perfect for my lunch gathering.
This is so simple, but is probably one of the most popular desserts I have ever made. The topping is absolutely incredible. Everyone loves this served with cold custard!