Cooking From Memory ~ A Recipe Journal


Blackberry – Lime Crisp

Posted in Uncategorized by Paul Gauche on April 29, 2019

William Meppem

Lime juice and zest add a bit of zing to sweet blackberries in this easy dessert that’s large enough to serve a crowd. Don’t forget to grate the zest from the lime before cutting it half and juicing it.

Ingredients ~

  • Unsalted butter for greasing

For the filling:

  • 10 cups (2 1/2 lb./1.25 kg) blackberries
  • 4 cups (1 lb./500 g) blueberries
  • ¾ cup (6 oz./185 g) granulated sugar
  • Juice of 1 lime
  • 2 Tablespoons cornstarch
  • ½ teaspoon kosher salt

For the topping:

  • 1 cup (3 oz./90 g) rolled oats
  • ¾ cup (3 oz./90 g) almond flour
  • 1/3 cup (2 1/2 oz./75 g) light brown sugar
  • ½ cup (2 oz./60 g) sliced almonds
  • ½ teaspoon kosher salt
  • 8 Tablespoons (1 stick) (4 oz./125 g) unsalted butter, melted
  • Grated zest of 1 lime
  • Vanilla ice cream for serving

Method ~

Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

To make the filling, in a large bowl, combine the blackberries, blueberries, sugar, lime juice, cornstarch and salt. Stir gently to combine. Transfer the mixture to the prepared baking dish.

To make the topping, in a bowl, combine the oats, almond flour, brown sugar, sliced almonds and salt. Stir to combine. Drizzled the melted butter evenly over the oat mixture and stir until the mixture is crumbly.

Sprinkle the topping evenly over the berries. Bake until the filling is bubbling and the topping is golden brown, about 45 minutes. Transfer to a wire rack and sprinkle with the lime zest. Let cool for at least 10 minutes before serving with scoops of vanilla ice cream alongside. Serves 12.

~ With thanks to the Williams Sonoma Test Kitchen

~ With thanks to the Williams Sonoma Test Kitchen