I ate my own weight in raspberries every summer as a kid. One of my favorite treats was raspberries from my Grandpa and Grandma’s garden with some sugar on top. She would freeze her excess berries, and there was NOTHING better than that juicy, delicious, sweet raspberry juice that collected at the bottom. It was such a treat to be able to have a bowl full of summer any time of the year, especially during long Northern Minnesota winters.
Considering the availability and the lack of cost of Blackberries out here, they have worked their way up the ranks to a close 2nd. Did you know that blackberry bushes are considered a nuisance in Washington? They are EVERYWHERE, and they spread like crazy.
For more awesome berry recipes, check these out!
When you see the amount of berries this recipe calls for, you might be a little shocked. This recipe is for a crowd, and for times when berries are cheap and in abundance. This easily serves 20. Frozen berries are perfect in this, and Costco sells huge bags of good-quality berries for a pretty reasonable price. You can use raspberries, or even mixed berries for this and it would turn out great! So take a deep breath, and dive in.
Freeze your berries for a bit if they are freshly picked. It makes tossing them with the sugar mixture much easier, and the berries don’t get squished into mush. So mix together your sugar and flour, and toss together with the berries. Place it all into a baking-spray coated 10×13 inch cake pan.
Next place all of the topping ingredients into your mixing bowl, and mix until the butter is broken down into pea sized chunks. Pour it over the berries, and bake at 350 for about an hour. Keep a close eye on it! Baking times will vary depending on how frozen your berries are, and your specific oven. Your crisp is done when the edges are bubbly, the topping is golden brown, and the berries have cooked down and thickened.
Serve with vanilla ice cream, or sweetened whipped cream.
Crisps are so easy to throw together, and people always love them!
- 16 cups blackberries - you need enough to fill a 10x13 pan, frozen (If using fresh, pop them in the freezer for about 30 minutes!)
- 1 1/2 cups sugar
- 1/2 cup flour
- 1/4 cup fresh lemon juice
- 2 cups oatmeal
- 1 cup flour
- 1 cup butter, cold and cut into chunks
- 1.5 cups brown sugar
- Preheat oven to 350. Liberally spray a 10x13 cake pan with baking spray.
- Combine the flour and sugar and stir until fully combined. Spread the berries in the cake pan, and then pour sugar mixture over the top. Stir gently to evenly coat. Some of the sugar may sit on the bottom of the pan. This is okay! Sprinkle lemon juice evenly over the berries.
- Place the oatmeal, flour, butter, and brown sugar into a mixing bowl. Mix until the butter is in pea sized chunks and the mixture is crumbly.
- Pour oatmeal mixture over the berries, and spread to evenly cover.
- Bake at 350 for approximately one hour. Crisp is done when the berries are bubbly, the mixture has thickened, and the topping is lightly browned. Watch carefully! Baking times will vary depending on your specific oven, and how frozen your berries are when you bake. My berries were VERY frozen when I started mine.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 300 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 80mg Carbohydrates: 52g Fiber: 7g Sugar: 36g Protein: 3g