Carrie Minns: Blackberry Crisp

      Blackberry Crisp
      By Carrie Cook Minns, Home Grown Chef for 1859 Oregon's Magazine and author of blog, "La Pomme de Portland."

      Makes 8 individual servings in wide mouthed half-pint canning jars, or one 9x13 baking dish

      • 1 cup all-purpose flour
      • 3/4 cup whole grain rolled oats
      • 1/2 cup walnuts, chopped
      • 1/3 cup brown sugar, lightly packed
      • 1 teaspoon cinnamon
      • 1/4 teaspoon nutmeg
      • 1/4 teaspoon kosher salt
      • 3/4 cup cold, unsalted butter (1 1/4 sticks), cut into cubes
      • 6 cups fresh blackberries
      • 1/8 cup granulated sugar
      • 1 teaspoon cornstarch

      Combine flour, oats, walnuts, brown sugar, cinnamon, nutmeg, and salt together in a medium bowl. Using a pastry knife, two butter knives, or your fingers, cut in the butter until it's the size of peas and mixed evenly with the dry ingredients. Put the crisp mixture into the freezer for at least 30 minutes and up to three months in an airtight container.

      Preheat your oven to 375F degrees.

      Stem and wash your blackberries. Let them drain in a colander until dry. In a medium bowl, gently mix the sugar and cornstarch with your berries.

      Fill each jar 2/3 full with berries and the remaining 1/3 with the crisp topping. Set your jars on a cookie sheet to catch any spills that occur during baking. Carefully slide the sheet into your preheated oven and bake for 25-30 minutes, or until the berries are bubbling and your topping is golden brown.

      If using a 9 x 13 baking dish, spread your berries over the bottom. Evenly cover your berries with the crisp topping. Bake as above.

      Serve warm with a scoop of vanilla ice cream. Enjoy.

      Note: Use caution when handling the hot jars out of the oven. In the unlikely event that any jars cracked during baking, discard them. Do not use this recipe for vacuum sealing the crisp with lids. Use the jars only as a serving vessel.