Two blackberry and raspberry oatmeal crisps in jars

Description

Serve everyone their own blackberry crisp with oatmeal and fresh raspberries in a wide-mouth mason jar or a large ramekin. Scrumptious as is, these crisps can also be served as a dessert with a scoop of vanilla ice cream on top.

  • 1/3 – 2/3 Cup dark brown sugar
  • 2 Tablespoons cornstarch
  • 2 Teaspoons lemon juice
  • 1 Tsp. almond extract
  • 1/2 Tsp. salt, divided
  • 3 Packages (6 ounces each) Driscoll’s Raspberries
  • 2 Packages (6 ounces each) Driscoll’s Blackberries
Topping
  • 1 Cup quick cooking oatmeal
  • 1/2 Cup all-purpose flour
  • 1/2 Cup granulated sugar
  • 1/2 Tsp. ground cinnamon
  • 1/4 Tsp. ground nutmeg
  • 1 stick chilled butter, cut into pieces
  1. PREHEAT oven to 350°F
  2. ARRANGE 6 medium-sized jars or ramekins on a rimmed baking sheet.
  3. PLACE raspberries into a medium bowl.
  4. ADD blackberries, 1/3 cup brown sugar, and 2 tablespoons cornstarch.
  5. ADD 2 teaspoons lemon juice, 1 teaspoon almond extract, and 1/2 teaspoon salt.
  6. STIR to combine ingredients.
  7. TASTE berry mixture and ADD additional brown sugar if desired.
  8. DIVIDE berry mixture evenly between jars.
  9. PLACE 1 cup oats into a medium bowl.
  10. ADD 1/2 cup flour and 1/2 cup granulated sugar.
  11. ADD 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
  12. STIR to combine ingredients.
  13. CUT IN 1 stick butter using a pastry cutter or two knives until mixture is crumbly.
  14. SPRINKLE mixture evenly over berries in jars.
  15. BAKE 40 minutes or until berries are bubbly and topping is lightly browned and crisp.
  16. SERVE warm or at room temperature.
Pro Tip
  1. You can easily make this Raspberry Oatmeal Crisp in a large pie dish instead of in jars. Just place the pie dish on a parchment-lined baking sheet before baking in case it bubbles over as it cooks.
Calories 490.33
Total Fat 17.09 g
Saturated Fat 11.20 g
Cholesterol 40.50 mg
Sodium 334.62 mg
Total Carbohydrates 84.29 g
Dietary Fiber 4.95 g
Protein 5.97 g