Posted by: highmountainmuse | January 19, 2009

Blackberry Crisp

Blackberries… as you may have read yesterday, I referred to a neighbor sharing them.  They have always been one of my weaknesses, but I can not grow them here… yet?


However this year, thanks to the generosity of that “neighbor” from Texas, I had a freezer full!  So, for a special occasion or when we were joined by company, I would make this Blackberry Crisp to everyone’s simple delight.  Very easy to make, especially since the colossal berries were already picked.  (An extra special “thank you,” considering all the thorns you know they had to wrestle with…)

The still "half full" Blackberry Crisp

The still "half full" Blackberry Crisp

Here’s a photo of the Crisp.  I didn’t think of taking the picture before we ate half of it, I am sorry about that. But as you can see, the dish is still “half full.” (Also note the wonderful apples, oranges and tomatoes that our guests from last weekend shared with us.  See, we’re not too deprived out here…)


Anyway, here’s a real nice and easy recipe that you can make with just about any other fruit, like apples, pears, peaches, blueberries… But blackberries are my personal favorite.


Blackberry Crisp


  1. In a large sauce pan, mix 4 cups fruit, 1 cup sugar, 1/2 cup fruit juice or water, a pinch of salt, a pinch of cinnamon, and a pinch of nutmeg.  Bring to a boil and cook for 10 minutes.
  2. In a small bowl, mix together 2 tablespoons cornstarch with 3 tablespoons lemon juice.   Stir this into the fruit mixture. Bring to a boil again and cook for another 5 minutes.
  3. Butter a deep dish pie pan or a small casserole dish, and pour the mixture in it.
  4. In a small bowl, mix together with a fork or your fingers (fingers work best):  ½ stick of butter, ¾ cup white sugar, ¼ cup brown sugar, 2/3 cup flour, 1 cup quick cook oats, a pinch of salt, a pinch of cinnamon, and a pinch of nutmeg.  Sprinkle this over the fruit mixture with your fingers so it covers most of the fruit.
  5. Have your oven hot and ready.  Bake this for 10 minutes in a hot (450) oven, then reduce the heat to about 350, and bake for another 40 minutes, approximately.  You want the top golden brown, the fruit mixture oozing and bubbling through.
  6. Let it cool slightly before serving.  Best with fresh whipped cream!


Not a lot of folks cook outdoors on the open fire, but this works terrific in a dutch oven as well.  It’s a good, simple dessert for camp, and if you’re pressed for time, you can cheat and used canned fruit (pie filling) and then top with the crisp mixture. Not as good, but you know, everything tastes better “out there” anyway. When cooking with hot coals from the fire (or charcoal as many people prefer to do closer to home), keep the times the same, and be sure to use an equal amount of hot coals on the top of the lid as well as under the dutch oven to make sure that top crisps up good!



  1. You are so right! Everything DOES taste better “out there”. One of my favorite things when I’m camping is cooking a breakfast of bacon and eggs. There’s nothing like it out in the open!

  2. Yumm! After a day of ditch digging, we decided even Hamburger Helper tastes awesome. Guess that’s pushing it, huh?

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