Wednesday, February 22, 2012

Blackberry Ginger Crisp

There's something about ginger that I love.  The smell is intoxicating to me.  Especially freshly grated ginger.  I love to just sniff it all through the cooking process whenever I get the chance to use it (which isn't very often).  But this recipe is one of those times!

Some would think that blackberries and ginger don't go together.  I'm here to say THEY'RE WRONG!!  They compliment each other so wonderfully I don't think I'll ever have another blackberry dessert without adding some ginger of some sort.

So keep your eyes peeled for blackberries on sale & make this dessert! (and please don't forget the ice cream...and serve it warm...and savor every bite...got it??)

Blackberry Ginger Crisp
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4 cups fresh blackberries
4 Tablespoons sugar
2 teaspoon cornstarch
3 teaspoons water
1 teaspoon lemon juice
1 cup quick-cooking oats
1/2 cup flour
1 teaspoon cinnamon
1 teaspoons freshly grated ginger
1/2 cup cold butter
Vanilla Ice Cream

Wash blackberries and drain any excess water off of them.  Pour into a 9 x 13 baking dish. 

In a small bowl combine the sugar, cornstarch, water and lemon juice and stir until smooth.  Pour mixture over the berries.

Combine the oats, flour, brown sugar, cinnamon, and ginger in a large bowl.  Cut in the cold butter using a pastry blender until crumbly.  Sprinkle over the berries.

Bake at 375 degrees for 20-25 minutes or until filling is bubbly.  Serve warm with vanilla ice cream. (Vanilla Bean is the best in my opinion!:))
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