Yield: one 8-inch crisp, 12 servings
- 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
- 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 2 1/2 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 1 1/2 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.
Per serving: calories: 191, protein: 3 g, fat: 12 g, carbohydrate: 17 g, fiber: 6 g, sodium: 34 mg
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.
Blueberry or Cherry Crisp: Replace the blackberries with 4 cups of fresh or thawed and drained frozen blueberries or pitted cherries.
Peach Crisp: Replace the blackberries with 4 cups of fresh or thawed frozen peach slices. Add 1/8 teaspoon of ground nutmeg to the filling if desired.