Blackberry Crisp With Crunchy Oat Topping

06/27/2019

Active Time: 15 MinsTotal Time1 Hour 15 Mins
Yield: Serves 8 (serving size: 2/3 cup)

This healthier-for-you dessert celebrates the bounty of summer! Fresh, tart, juicy blackberries with a buttery streusel-like topping taste so delicious you will not even notice that we dialed back the added sugar and saturated fat in this healthy fruit crisp. Better yet, this topping is interchangeable with practically any fruit—from berries to stone fruit—so feel free to get creative.

Ingredients

6 cups fresh blackberries (from 4 [6-oz.] containers)
2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
3 tablespoons cornstarch
1/4 cup plus 3 Tbsp. granulated sugar, divided
1/2 cup (about 2 oz.) white whole-wheat flour
1/2 cup old-fashioned regular rolled oats
3 tablespoons lightly packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cubed
2 tablespoons canola oil

Nutritional Information

Calories 240
Fat 10g
Satfat 4g
Unsatfat 6g
Protein 3g
Carbohydrate 36g
Fiber 7g
Sugars 20g
Added sugars 14g
Sodium 123mg
Calcium 5% DV
Potassium 4% DV

Calories 240
Fat 10g
Satfat 4g
Unsatfat 6g
Protein 3g
Carbohydrate 36g
Fiber 7g
Sugars 20g
Added sugars 14g
Sodium 123mg
Calcium 5% DV
Potassium 4% DV

How to Make It

Step 1

Preheat oven to 350°F. Toss together blackberries, lemon zest, lemon juice, cornstarch, and 1/4 cup of the sugar in a large bowl. Transfer to an 11- x 7-inch (2 quart) baking dish.

Step 2

Whisk together flour, oats, brown sugar, salt, cinnamon, and remaining 3 tablespoons sugar in a small bowl. Using a pastry cutter or your fingers, work butter into flour mixture until almost combined. Drizzle canola oil over mixture, and continue working mixture until there are no large clumps. Sprinkle evenly over blackberries.

Step 3

Bake in preheated oven until top is golden and blackberries are bubbling, about 40 minutes. Remove from oven, and let rest 10 minutes before serving.

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