I have many fond memories picking blackberries with my Nana. I would help her pick until I had a run in with a spider, then I would be done for the day. She would make jam and her delicious blackberry cobbler.
Unfortunately for me, she was one of those grandmothers that had a ton of amazing recipes and she never wrote them down. I remember asking her what was in her broccoli cheddar soup once and she said, “I don’t know, cream?” Thanks, Nana.
Now, here I am, I want to make blackberry picking and blackberry cobbler memories with my daughter and I don’t have a good recipe.So, of course, my only option is to look online. I couldn’t find a good cobbler recipe, but I found a crisp I thought I would try.
I adjusted it a bit by the ingredients I had and it turned out great, I would happily serve it to guests. If I were to ever have a party. But I won’t, so my husband, daughter, and I will eat it.[Tweet “For Blackberry Season, there is nothing quite like a delicious Blackberry Crisp topped off with vanilla ice cream!!”]
You will need:
5 cups of blackberries (the blackberry picking was mainly done by a 3 year old, so we had closer to half the amount needed.)
3/4 cup of flour, divided
2/3 cup brown sugar
1 cup rolled oats
1/2 cup butter
1. Toss the blackberries with 1/4 cup of flour. Set aside.
2. Mix remaining ingredients. I used cold butter so I cubed it, then to mix thoroughly, I used my hands, (a pastry cutter would have been handy…)3. Crumble the topping on the blackberries. 4. Bake at 350 degrees for 30 minutes.
Serve warm with a scoop of ice cream.