Blackberry crisp

Blackberry crisp

By
From
How I cook
Serves
4
Photographer
Jason Lowe

This is possibly the simplest dessert to make. However, don’t be tempted to substitute another fruit – it’s not the same without the bursting flavour of ripe blackberries – even raspberries won’t do here as their water content is too high. A caramely crumble with a hint of orange is the ideal topping.

Ingredients

Quantity Ingredient
350g blackberries
2 tablespoons caster sugar
1 large orange, finely grated zest

Topping

Quantity Ingredient
75g plain white flour
50g dark muscovado sugar
1 large orange, finely grated zest
75g chilled unsalted butter, cut into cubes

Method

  1. Preheat the oven to 200°C. Place the blackberries in a bowl and scatter over the caster sugar and orange zest. Toss together lightly, using your fingers, then spoon into an ovenproof serving dish.
  2. For the topping, combine the flour and brown sugar in another bowl and stir in the orange zest. Now rub in the cubes of chilled butter, using your fingertips, until the mixture is the texture of wet sand – don’t overwork – little lumps of butter and sugar give a better result.
  3. Scatter the topping over the blackberries and place the dish on the middle shelf of the oven. Bake for 15–20 minutes, or until the topping is golden brown and the blackberries burst and ooze their inky black juice.
  4. Allow to cool slightly for a few minutes before serving, with a jug of chilled cream alongside.

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