Blackberry Crisps with Oatmeal and Raspberries in a Jar
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.
Prep Time:
20 minutes
Cook Time:
45 minutes plus cooling
Serves:
6
Perfect for:
Afternoon Snacks
Healthyish Sweets
Weekend Creations
Ingredients
- 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
- 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
Directions
- PREHEAT oven to 350°F
- ARRANGE 6 medium-sized jars or ramekins on a rimmed baking sheet.
- PLACE raspberries into a medium bowl.
- ADD blackberries, 1/3 cup brown sugar, and 2 tablespoons cornstarch.
- ADD 2 teaspoons lemon juice, 1 teaspoon almond extract, and 1/2 teaspoon salt.
- STIR to combine ingredients.
- TASTE berry mixture and ADD additional brown sugar if desired.
- DIVIDE berry mixture evenly between jars.
- PLACE 1 cup oats into a medium bowl.
- ADD 1/2 cup flour and 1/2 cup granulated sugar.
- ADD 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
- STIR to combine ingredients.
- CUT IN 1 stick butter using a pastry cutter or two knives until mixture is crumbly.
- SPRINKLE mixture evenly over berries in jars.
- BAKE 40 minutes or until berries are bubbly and topping is lightly browned and crisp.
- SERVE warm or at room temperature.
- 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.
