• Butter, for the baking dish

For the Filling

• 6 cups (1 ½ to 2 pounds / 680 to 910g) blackberries
• 1 cup (240ml) red wine, preferably cabernet
• 1 cup (200g) sugar
• ½ cup (60g) flour

For the Topping

• ½ cup (60g) flour
• ¼ cup (55g) packed brown sugar
• ½ teaspoon kosher or sea salt
• ¼ cup (½ stick / 57g) cold unsalted butter, cut into ½-inch (12-mm) pieces
• ½ cup (40g) old-fashioned oats

For the Whipped Cream

• 1 cup (60ml) heavy cream
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners’ sugar

Directions

1. Preheat the oven to 375°F (190°C). Butter a 2-quart (2-L) baking dish or several small dishes of equivalent volume.
2. Make the filling: In a bowl, combine all the filling ingredients. Spread the mixture in the baking dish(es). Set aside.
3. Make the topping: In a bowl, combine the flour, brown sugar, and salt. Using your fingertips, pinch the butter pieces into the flour until the texture is crumbly. Pinch in the oats and work with your fingertips until the ingredients are evenly mixed and the topping is in small clumps (see Note).
4. Spread the topping over the blackberry filling. Bake for 45 minutes, or until golden.
5. Make the whipped cream: In a bowl, whip together the cream, honey, vanilla extract, and confectioners’ sugar until the mixture forms soft peaks (when you lift the whisk out of the cream, a peak should form and then gently fall back, barely holding its shape). Place the whipped cream in a covered container and reserve in the fridge until ready to serve.
6. Remove the crisp from oven and set aside to cool for at least 15 minutes. Serve warm or at room temperature topped with the whipped cream.