All the fresh produce straight out of our backyard has me cooking and baking more than usual. This week I made zucchini bread, doubling the cinnamon and nutmeg and substituting butter for the oil, both excellent ideas. But one thing I’ve been especially looking forward to having enough blueberries to actually bake some goody with. The other day I made individual blackberry crisps, too yummy.
The berries were fresh off the beautiful bush in our backyard.
I found a recipe on An Edible Mosaic for a Blackberry Crisp for One, but it looked so easy that I just multiplied it by four and filled four ramekins.
- 3 cups fresh blackberries
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 4 teaspoons flour
- 8 teaspoons butter
- 1/4 cup flour
- 1/4 cup brown sugar
- 3/4 cup rolled oats
- Cinnamon (optional)
Preheat oven to 375F; lightly grease the ramekins with butter.
Toss together all ingredients for the blackberry filling in a medium bowl; divide among the prepared dishes.
Use a fork to cut the butter into the flour, then mix in the brown sugar; use your fingers to crumble in the rolled oats and cinnamon. Sprinkle on top of the berries.
Bake until the filling is bubbling and the crisp is browned on top, about 30 minutes.
I wish I had had some vanilla ice cream to put on top, but they were delicious as is. And so cute in the little dishes. I’ll definitely be making them again, and it is easy enough to just put one or two together.
I also wish I could take better food pictures. Sorry.
Weekend Cooking is hosted at Beth Fish Reads.