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Raspberry & Blackberry Crisp

January 15, 2018

A crisp is kind of like a crumble, but better in my opinion. I like a sweet but tangy crisp that hits you in the back of the taste buds and sends you gliding into heavenly bliss. I found that sweet heaven in this raspberry and blackberry combo; especially when topped with a scoop of vanilla ice cream slowly oozing into the cracks and crevices of the crisp! Mmm-mmh!  Don't even get me started girlfriend! You will need six 8 or 10 oz. ramekins. If this is too many servings, well then, isn't it great that these cute little dishes can be covered with plastic wrap and stacked on top of each other in the frig for future reheating, and EATING!

 

 

Raspberry & Blackberry Crisp

 

Makes 6 servings / Oven at 375 degrees / Bake for 35 minutes

 

Need: Six 8 or 10 oz. Ramekins / Pastry blender or food processor for mixing dough

 

Filling Ingredients:

 

- 2 1/2 c. fresh or frozen raspberries

- 2 1/2 c. fresh or frozen blackberries

- 1/2 c. granulated sugar

- 2 Tbsp. cornstarch

- 1 tsp. lemon juice

- 3 tsp. drinkable water

 

Topping Ingredients:

 

- 1/2 c. all purpose flour

- 2/3 c. oats

- 1/2 c. light brown sugar

- 1/4 c. granulated sugar

- 1/2 tsp. cinnamon

- 1 pinch of salt

- 6 Tbsp. cold butter, cut into 6 or 12 pieces

 

Instructions:

 

1. Preheat oven to 350 degrees.

 

2. In a large bowl combine berries, 1/2 c. sugar, cornstarch, lemon juice and water; toss to coat. Evenly divide this fruit mixture into six 8 or 10 oz. ramekins. Make sure to scrape the drippings left in the bowl, evenly into each ramekin too!

 

4. In a medium bowl or food processor, combine the flour, brown sugar, 1/4 c. sugar, cinnamon, salt and oats.

 

5. (Food Processor Directions) = Pulse or blend your ingredients in your food processor until the butter is fully incorporated but you can still see whole bits of oatmeal in the mixture. (Skip step 6 and go to step 7)

 

6. (Bowl & Pastry Blender Directions) = Consistently press the hand held pastry blender into the mixture to incorporate. This takes ALOT of hard work! You will need to repeatedly scrape bits of butter off the blades to AGAIN press them back into the mix until it begins to clump together evenly into a crumbly topping.

 

7. Evenly top each berry filled ramekin equally with the crumbly topping. Bake for 35 minutes. Cool for about 10 to 15 minutes. Serve warm with a scoop of vanilla ice cream on top, smooshed just a little bit into the center. And as always please leave comments and/or any ideas you had for making this recipe your own special "Creation In The Kitchen".

 

 

 

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