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Blackberry Lemon Crisp for Emergencies

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Today was one of those days. Actually, it was a full 48 hours, where I’ve been getting bad news after bad news, from all corners of the bad news spectrum: financial, medical, scholarly, and familial.

I haven’t been dealing with it quite as well as I would have hoped, just because it’s hard to handle it all, without going completely mad. And I’ve gotten to that point, twice, today. An hour or so ago, I was able to pull myself up out of the disaster and stop feeling sorry for myself.

I looked up a few things online and turned on my Nigella show, and started to pick up the pieces again. I organized and Post-It’d everything I could imagine that needed to be sorted through, organized, and managed, and then I found this recipe.

It’s perfect for one of those days, and I just about over 2 cups of Blackberries waiting to be used up, and baked.

excuse the slight blurring of the image

Adapted from

Serves 2-4

2 cups fresh or frozen and slightly defrosted blackberries
1/2 teaspoon lemon juice
1/4 cup sugar
1 scant tablespoon + 1/3 cup whole wheat pastry flour
pinch of salt
1/3 cup rolled oats
1/4 cup lightly packed brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
3 tablespoons cold butter, chopped into small pieces

I also added some cardamom, about 1/7 teaspoon.

1. Preheat oven to 375 degrees.  Butter a 1-quart baking dish (or as I did, which was in two 16 oz.  ramekin dishes).

2. In a small bowl, toss together blackberries, lemon juice, sugar, scant tablespoon of flour, cardamom (if using), and small pinch of salt.  Pour berry mixture into a greased 1-quart baking dish or divide between the ramekins.

3. In a separate small bowl, stir together oats, 1/3 cup flour, brown sugar, cinnamon, and lemon zest.  Add pieces of cold butter and cut in using a pastry blender or two knives (or rub in with your fingertips) until crumbly.  Sprinkle topping over the berries.

4. Place baking dish(es) on a sheet pan and bake, uncovered, at 375 degrees for 20 – 25 minutes, or until filling is bubbly and topping is lightly browned.  Serve with vanilla ice cream.

I don't have Vanilla Ice cream, but my homemade Pomegranate works just as well.

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About Julia

I suppose you could call me a "closeted housewife", simply because I enjoy keeping a tidy house and home, sewing, crocheting, lots of baths and cats, and cooking for friends and family. Currently attempting to stay afloat in Graduate School in one of the best Behavior Psych Programs in So. Cal!

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