Fresh blackberries AND rhubarb in the same crisp?! Why haven’t I done this years ago?! (If you live in the beautiful Northwest, you probably understand what I am talking about! These two goodies are almost free for the taking all summer around here!)
Oh my goodness you guys!! I can’t believe how long it has been since I have shared a recipe with you.
Life has just wiped us out lately… and by us, I mean me and my computer (who pretended to die on me a few weeks ago! Ha!) and now my 5 year old son who is recovering from having his tonsils and adenoids out this morning.
I think things might still be crazy for the next week or so, but please know I’ve got some recipes waiting in the wings for ya. I can’t wait to share them with you!!
Now, in the meantime, and because you can never have too many good crisps in your life (or crumbles, or whatever you want to call them?!)… here is my apology-offer to you.
This buttery, brown sugary crisp is packed full of blackberries (’tis almost the season!) and fresh chopped rhubarb. Topped with a scoop of ice cream, this simple dessert (or breakfast!!) really can’t be beat!
If I could bake you all dessert and have you over to sit on my deck with big mugs of coffee, I would. (Wouldn’t that be lovely?!) Since I can’t reach every one of you, please bake yourself and your loved ones a crisp, and think of me thinking of you while you enjoy it, k?
Thanks for sticking with me, even in the chaotic times!
(And please, if you don’t want to miss a recipe, feel free to sign up for the email list to get them delivered right into your email!)
Happy Summer, friends!!
- 3 cups fresh blackberries*
- 1 cup chopped rhubarb
- 3/4 cup sugar
- 1/4 cup flour
- 1 tablespoon butter, melted
- Juice of half a lemon
- 1 cup flour
- 1 cup old fashioned rolled oats
- 3/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 3/4 cup butter, melted
Preheat the oven to 350ºF. Grease a 9x13" baking dish and then toss together the filling ingredients, right into the dish, and place in the fridge while you prepare the topping.
In a medium bowl, stir together all the topping ingredients, except for the melted butter, until well mixed. Stir in the butter until melted and crumbly.
Take the pan out of the fridge and sprinkle the topping mixture (chunkily! - is that a word?!) all over the top of the berry filling.
Bake for 45-55 minutes, until the filling is bubbling, and the topping is deep golden brown.
Serve warm, room temperature, or even cold, with lots of fresh whipped cream or ice cream!