Raspberry-Blackberry Crisp

Name: Raspberry-Blackberry Crisp
Ingredients: 1 tablespoon freshly squeezed lemon juice; 4 cups mixed fresh blackberries and raspberries; Unsalted butter to grease the skillet; 1 tablespoon + 1 teaspoon cornstarch; Vanilla ice cream or sweetened whipped cream; Vanilla ice cream or sweetened whipped cream; ⅓ cup firmly packed dark brown sugar; ⅓ cup unbleached all-purpose flour; 4 tablespoons unsalted butter, at room temperature; ⅛ teaspoon salt; ½ to ⅔ cup sugar, depending on how sweet the berries are; 4 cups mixed fresh blackberries and raspberries; ⅔ cup quick-cooking oatmeal; ½ to ⅔ cup sugar, depending on how sweet the berries are

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

I don’t like blueberries, which, I know, for many summer fruit lovers is a sin. On the other hand, I adore raspberries and blackberries, so when I make the proverbial summer fruit crisp—that generations of bakers have made in cast-iron skillets—they are the berries I choose. I think you’ll find the combination is fabulous!

Ingredients

Unsalted butter to grease the skillet
1 tablespoon + 1 teaspoon cornstarch
1

Dessert
Vegetarian
Summer

Method

Preheat your oven to 375°F. Put a baking sheet in the middle of the oven. Lightly butter a 10-inch cast-iron skillet.

In a large bowl, stir the cornstarch and lemon juice together until blended; add the berries and sugar, and gently stir to combine them evenly. Scrape the mixtu