Blackberry Crisp – Market Manager

blackberry_crispI like to wing it in the kitchen, and that includes baked goods. I knew I wanted to do something with several pints of blackberries from last week’s market, so I found a good base recipe on and went from there. I feel this is more of a crisp than a cobbler, so I changed the name.

Blackberry Crisp

Preheat oven to 400 degrees.

In a large bowl, mix 1 cup flour (I use a half and half mix of whole wheat flour and a pastry flour), 1/2 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Cut in 6 tablespoons cold butter and mix until it makes coarse crumbs. Add 1/4 cup boiling water and mix until uniformly moist.

In a saucepan, dissolve 2 tablespoons of corn starch in 1/2 cup cold water. Mix in 3/4 cup honey (I got mine from Robins Apiaries at the market), 1 1/2 tablespoons lemon juice and 4 cups rinsed blackberries. Bring to a boil, stirring frequently.

Transfer the blackberry mixture into a 9 x 12 or similar oven safe cookware. I coat lightly with olive oil first. Then drop in the crumb mixture to evenly cover the top of the crisp. Bake 25 minutes or until crust is golden brown.

Serve with your favorite ice cream. I topped mine with organic peach ice cream from iScream Cakes, and the results were fantabulous!

– Market Manager Brian DeSmet