Blackberry Crisp

Ingredients

Blackberry Filling

• 7 cups (35 oz/992 g) fresh blackberries
• 1 apple (peeled and grated)
• ¼ cup (2 oz/57 g) granulated sugar

Juice of 1 lemon

• 4 teaspoons cornstarch

Crisp Topping

• 1¼ cups (3¾ oz/105 g) old-fashioned oats
• ¾ cup (3¾ oz/105 g) all-purpose flour
• ¾ cup (4½ oz/128 g) dark brown sugar
• ½ cup (2½ oz/71 g) flaked almonds (toasted)
• ½ cup (2½ oz/71 g) hazelnuts (chopped, toasted)
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 10 tablespoons (5 oz/142 g) butter (melted)
• Vanilla ice cream (for serving)

Directions

Key ingredients

Cornstarch

1. Preheat the oven to 400°F (200°C).

To Make The Blackberry Filling

2. In a large bowl, rinse the blackberries, then combine with the grated apple, granulated sugar, lemon juice, and cornstarch. Transfer to a large, shallow baking dish.

To Make The Crisp Topping

3. In the same large bowl, toss together the oats, flour, brown sugar, almonds, hazelnuts, cardamom, ginger and salt.
4. Add the melted butter and mix and squeeze together to combine. Sprinkle this over the blackberries.
5. Place the crumble on a baking sheet to catch any drippings and bake for about 45 minutes, until the topping is nicely browned and the juices are bubbling thickly.
6. Let cool and settle for about 20 minutes before serving while still warm with scoops of vanilla ice cream.
7. This is best eaten the day it is made. Any leftovers can be stored, loosely covered, at room temperature for up to one day.