| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
Ingredients
- 4 cups fresh blackberries
- 1/2 cup sugar
- Juice of 1 lemon
- 2 tablespoons flour, plus 1/2 cup
- 1/2 cup brown sugar
- 1 stick butter
Instructions
- Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly.
Reviews
I’ve been making this recipe for years with blackberries, blueberries, raspberries, peaches or a combination of any of the above. We love it with fresh whipped cream or vanilla ice cream.
The secret to getting the topping crisp is using cold, real butter to make your crumble.
wish I read the comments first. Why is this still popping up as popular?!
Loved it !! Didn’t need to change a thing !!
This recipe should be removed from foodnetwork.com it’s a waste of money and time. The only way I could eat it was by making a milkshake with it.
The blackberry filling was OK, but the topping was a gloppy and soft blob. Something wrong with the ingredient ratios. Make Martha Stewart’s version.
The recipe seems good, but the picture makes me have my doubts.
The recipe’s ratio’s are wrong, however, I didn’t read the reviews until I was about to pop the blackberry crisp in the oven. My ‘old reliable’ fruit crisp recipe (Fanny Farmer’s was left at the lake house and I was forced to find another fruit crisp recipe on the fly. Since I typically find good recipe’s on Food Network, I went with this one. So, after reading reviews of ‘blackberry soup’ I decided to tuck in a leftover croissants into the crisp before I put it into oven and up the oven temp to 400F. The extra bread did soak up most of the ‘soupiness’ but the topping did not crisp up – but it tasted fine for weeknight fare. Had I added more bread to soak it up it would have been delicious as the blackberry soaked croissant was the best part of this fruit crisp. Fruit crisps are a fantastic alternative to cobblers and much easier to assemble but, this is not the recipe to use.
There is nothing crispy about this blackberry soup. The proportions are all wrong and I expect much better from the Food Network.
Not a good crisp topping at all, 🙁
Blackberry filling part was fine, but 1 part flour, 1 part brown sugar, 1 part butter does not equal CRISP. You get a sort of buttery sweet floury topping floating over blackberry pie filling. Look at the people who gave it 5 stars..notice NONE of them actually made it. Please people…if you change a recipe that much you really should not rate it since you have really not made it:.