End your celebration with a bang with this blackberry crisp dessert.
This lip-smacking fruit crisp recipe blends berries and granola for a truly sweet tasting experience.
Whether you prepare this for a 4th of July party, or just a simple summer picnic, this dessert recipe is sure to be a real crowd pleaser.
Prep 10 min. Bake 45 min. Cool 35 min.
1 cup all-purpose flour
1 cup unflavored granola
1 tsp. baking powder
1/2 tsp. ground ginger
1 1/4 cups sugar
12 Tbsp. (1 1/2 sticks) chilled unsalted butter, cut into small pieces
1 1/2 lb. blackberries (9 cups)
8 large nectarines (2 1/2 lb.), pitted & sliced 1/4 inch thick
1 Tbsp. fresh lemon juice
3 Tbsp. cornstarch
Makes 8 servings
Place oven rack on the upper highest shelf. Preheat oven to 400 degrees Fahrenheit. Butter a 13x9-inch baking dish. Line a large rimmed baking sheet with foil.
In a large bowl, mix flour, granola, baking powder and ginger with 1/2 cup sugar. Add butter and use fingertips to work into a mixture that resembles coarse crumbs. Cover and refrigerate until ready to use. (Crumb mixture can be made up to 2 days in advance).
Combine blackberries and nectarines in a large bowl. Add lemon juice, remaining 3/4 cup sugar and cornstarch; mix until well blended and pour into baking dish. Sprinkle crumb mixture evenly over fruit.
Place baking dish on lined baking sheet and bake until browned and crisp, 40 - 45 min. Let cool for at least 35 min. before serving.