Save 20% sitewide! SHOP NOW>
Save 20% sitewide! SHOP NOW>
Save 20% sitewide! SHOP NOW>
FREE SHIPPING ON ORDERS OVER $60!
FREE SHIPPING ON ORDERS OVER $60!
FREE SHIPPING ON ORDERS OVER $60!
Click to view our Accessibility Statement
Blackberry-Lemon Pecan Crisp - Farberware

Blackberry-Lemon Pecan Crisp

This crisp may just be what Mother Nature had in mind when she created blackberries.

Yield:

6-8 servings


Print

Ingredients

Topping:

  • 2/3 cup all-purpose flour
  • 2/3 cup old fashioned oats
  • 1/3 cup packed light brown sugar
  • 1/2 cup raw unsalted pecans, chopped
  • 1/4 teaspoon salt
  • 6 tablespoons salted butter, diced


Filling:

  • 6 (6-ounce) containers fresh blackberries, (or 7 1/2 cups thawed frozen blackberries)
  • 2/3 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon grated fresh lemon zest
  • 1/4 teaspoon vanilla extract
  • 1/4 cup cornstarch

Directions

  1. Preheat the oven to 375°F. Lightly butter an 8 x 8 x 2-inch baking pan.
  2. Combine the flour, oats, sugar, pecans, and salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until you can form it into clumps.
  3. In a separate bowl combine the blackberries, sugar, lemon juice, zest, and extract. Add the cornstarch and toss until well distributed. Transfer the mixture to the prepared baking pan. Sprinkle the topping over the filling.
  4. Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes. Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling, about 50 to 60 minutes. If the top begins to get to brown, loosely cover the crisp with a piece of aluminum foil. Remove from the oven and cool at least 20 minutes before serving.

Previous article Skillet Apple Pie
Next article Pumpkin Spice Oatmeal Cookies

Leave a comment

Comments inputs
Your name *
Message *

* Required fields