Easy Wild Blackberry Crisp with Pecan Streusel
Similar to a Southern blackberry cobbler, these Easy Wild Blackberry Crisps with Pecan Streusel recipe is made with juicy berries and topped with a sprinkling of crunchy pecans, flour, brown sugar, and oatmeal. Makes 4 personal size mini desserts.
- Cooking spray
- 3 cups fresh wild blackberries* (Blackberries don't have to be wild)
- 1/4 cup granulated sugar
- 1 tablespoon water (This helps create the yummy syrup.)
- 1 teaspoon vanilla extract (optional)
- 4 tablespoons cold salted butter (Not margarine)
- 1/4 cup granulated or brown sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/3 cup coarsely chopped pecans
- 1/3 cup old-fashioned or quick-cooking oats
Preheat oven to 350°. Spray 4 shallow (1 cup) creme brulee dishes or ramekins with cooking spray or butter them lightly.
Combine berries, 1/4 cup granulated sugar, and water in a bowl. Add vanilla, if using. Gently stir to coat the berries. Set aside. The sugar water will macerate (pull out the natural juices) the blackberries.
Remove paper wrapping on the half stick of butter. Cut the butter in thin slices on a rimmed plate or shallow bowl. Add sugar and mash the butter into the sugar with a fork. Add the flour and cinnamon and blend it in quickly with the fork. This mixture should be crumbly, not paste-like. Make sure your butter is cold.You can also use a pastry cutter to cut the butter into the sugar and flour but this helpful method is perfect if you don't own a pastry cutter.
Add the pecans and oats to the streusel mixture, stirring with the fork to combine.
Give the blackberry mixture a quick stir to coat the berries. Divide the mixture evenly into the four shallow dishes. Sprinkle the Pecan Streusel evenly over the blackberry mixture. It will look like a lot of streusel topping but trust me, it melts into berries and the flour will thicken liquid as it bakes.
Place the dishes on a foil or parchment paper-lined baking sheet. Don't worry if they bubble over a bit, that is part of the beauty of this dish! That purple syrup is gorgeous and we eat with our eyes first!
Bake at 350° for 25 minutes or until lightly golden on top and liquid is bubbly. Let stand 5 minutes before serving.
To make this blackberry crisp in one dish: Simply spoon the berry mixture in a greased 8x8 baking pan or dish or 1 1/2 quart casserole dish. Then, sprinkle the streusel topping over the berry mixture. Bake for 35 minutes or until lightly browned on top and liquid is bubbly. Let stand 5 minutes before serving.
- Make a Mixed Berry Crisp by combining any combination of blackberries, raspberries, blueberries and strawberries.
- Try peanuts, almonds, pistachios or walnuts instead of toasted pecans.
- Rolled oats (old-fashioned) can be used in place of quick-cooking oats. I don't recommend steel-cut oats for this recipe because they take much longer to cook.
- Gluten-Free version: For the filling, trade out the 1 tablespoon flour with 2 teaspoons cornstarch. For the streusel topping, trade out the all-purpose flour with almond flour.
- Be sure to let the crisps cool at least 5 minutes right out of the oven. The hot blackberry syrupy liquid will thicken slightly.
- Cinnamon sugar can be used instead of sugar and cinnamon in the streusel mixture to save one ingredient.
Serving: 1dish | Calories: 405kcal