The easiest summer dessert is also the most delicious. This Blackberry Raspberry Crisp puts Oregon blackberries and raspberries as the star of the show, with a mixture of deep brown sugar notes and a touch of tartness. It comes together in a matter of minutes, with simple prep and no mixer required. Assemble the crisp and pop it in the oven. In an hour, you’ll have the ideal treat to enjoy after a day of playing in the sun.
Recipe by Molly from mollyallenmedia.com
1 pound fresh or frozen Oregon blackberries
8 ounces fresh or frozen Oregon raspberries
¼ cup brown sugar
3 tablespoons all-purpose flour
1 cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter, melted
Step 1
Preheat the oven to 350°F.
Step 2
In a large bowl, add the berries, brown sugar, and flour. Toss to combine and transfer to the baking dish.
Step 3
In a medium bowl, combine the flour, oats, brown sugar, baking powder, and salt. Add the melted butter and combine with a fork until clumps form. Evenly distribute the topping over the fruit.
Step 4
Bake the berry crisp for 45 to 50 minutes until bubbly and golden on top. Serve warm with ice cream or whipped cream.