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Volume III
August 23, 2013

Weekly Home / Recipe Center

Blackberry Crisp

Servings: 12

Tart, juicy blackberries are a delight under this sweet, crumbly topping. Try Blackberry Crisp warm, with a scoop of Vanilla Ice Cream (recipe found in Shakes, Ice Creams, And Sorbets chapter).

Prep time:
Cook time:
Yield: One 8-inch crisp

Calories per serving: 54

4 cups fresh or thawed and drained frozen blackberries
3/4 cup pitted medjool dates, soaked in water for 10 minutes and drained
1 tablespoon freshly squeezed lemon juice
2 cups Crumble Topping (recipe found in this chapter, use second download button below)

measuring cups
small bowl
small colander or fine-mesh strainer
citrus juicer or reamer
measuring spoons
food processor
rubber spatula
medium bowl
square pan, glass, 8-inch

Put 1 1/2 cups of the blackberries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth. Transfer to a medium bowl, add the remaining 21/2 cups of blackberries, and stir gently until well combined.

To assemble the crisp, press 1/2 cup of the topping into an even layer in an 8-inch square glass baking dish. Spread the blackberry filling on top using a rubber spatula. With your hands, knead pieces of the remaining 11/2 cups of the topping until they stick together. Lay these pieces of topping on the filling to form a cobbled appearance, allowing some of the filling to peek through. Refrigerate for at least 1 hour before serving. Serve chilled, at room temperature, or warm (see warming option). Covered with plastic wrap and stored in the refrigerator, Blackberry Crisp will keep for 3 days.

Warming Option: Preheat the oven to 200 degrees F. Turn off the oven, insert the crisp, and warm for 15 minutes. Alternatively, heat for 30 minutes in a food dehydrator set at 105 degrees F.

**2 cups walnuts or pecans, unsoaked 1/2 cup unsweetened shredded dried coconut 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 8 pitted medjool dates, unsoaked 1/2 cup raisins, unsoaked 1/2 cup whole cane sugar, coconut sugar, or maple sugar (optional, for a sweeter topping) Put the walnuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and raisins and process until the mixture breaks down into coarse crumbs and begins to stick together. DonĂ­t overprocess. Add the optional sugar and process briefly. Stored in a sealed container, Crumble Topping will keep for 1 month in the refrigerator or 3 months in the freezer.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Blackberry crisp recipe download:

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