Recipes

... Blackberry Crisp

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A wonderful dessert year round either using fresh berries or frozen, unsweetened berries.  I mix berries as well for a colorful presentation.

Ingredients:

6 cups blackberries
½ cup to ¾ cup sugar, depending on how ripe the berries are
2 T unbleached all-purpose flour
1 cup unbleached all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 egg, beaten
6 tablespoons unsalted butter, melted
 

Preparation:

Preheat oven to 350 degrees. In a medium bowl, mix together the berries with the sugar (½ cup to ¾ cup) and 2 tablespoons of flour and pour into an eight inch square baking pan. In another medium bowl, stir together the flour, sugar and baking powder. Add the beaten egg and sprinkle immediately over the fruit in an even layer. Pour melted butter over the top and place in preheated oven. Bake for 45 minutes, until the berries are bubbling and the crisp is browned. Pair with a scoop of vanilla ice cream and a glass of Pedroncelli Port.

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927