• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

Seattle Blackberry Crisp

By Linda Capeloto Sendowski 1 Comment

Picture of Seattle Blackberry Crisp

While growing up in Seattle, I developed a passion for blackberries and raspberries.  Blackberries grew plentifully on every vacant lot and on every little untended strip of soil all over the city.  On late summer afternoons, we would put on old clothes and carrying a well worn enamel sauce pan, head out to pick enough berries for a pie or cobbler.  Raspberries are more of a high brow berry cousin that requires some tending and planned cultivation, but blackberries were abundant and free for the taking.

The taste of blackberries, sweet and sour, with delicious juice, that thickens, make them my favorite berry for dessert.  I wipe the plates clean with my index finger when no one is looking.

Blackberries are usually rather costly these days, but I confess when Costco has the 1 pound 2 ounce plastic containers available for a comparatively reasonable price I can’t resist.

I mentioned this crisp for dessert a couple of posts ago in a Shabbat Menu with Lamb Tagine.  So, here is the recipe you all requested.

Serves 8

2 pounds 4 ounces blackberries

½ cup white sugar

½ cup brown sugar

½ teaspoon cinnamon

2 teaspoons fresh lemon juice

2 tablespoons corn starch

8 individual ramekins

2/3 cup unbleached flour

1/ 2 cup brown sugar

1/3 cup white sugar

1/ 4 cup corn meal

1/4  cup old fashion oat meal (big flakes)

1/ 2 teaspoon cinnamon

1/3 cup almond slivers

1/2  cup parve margarine or butter (1 stick)

Rinse berries and spread them to dry on paper towels.

Picture of Blackberries Drying

After they are dry, place them in a bowl with the sugars, cinnamon, lemon juice, and corn starch.  Toss lightly to combine.

Prepare ramekins on a baking sheet to catch any juice that might overflow while baking.  Combine second list of ingredients for crisp topping, flour, brown sugar, white sugar, corn meal, oatmeal, cinnamon, almonds and margarine or butter.  Cut in butter just until there are still pea size chunks in topping mix.

Divide berry filling among  ramekins.  Divide  topping equally among ramekins as you sprinkle it on top.

Picture of Seattle Blackberry Crisp, Step 2

Place  baking sheet in a 350º F preheated oven and bake for about 30-35 minutes or until  topping is browning and berries are bubbling up and around.  It is best, served warm and you could serve it with ice cream if you like.

Filed Under: Baking, Cookbook, Dessert Recipes Tagged With: Baking, blackberries crisp, dessert, kosher, pareve, Seattle

Reader Interactions

Comments

  1. Erna says

    February 10, 2010 at 5:25 AM

    I remember how good the blackberries tasted when you were picking them. Great memory – looks fantastic. I’m sure they taste wonderful. Erna

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Linda Capeloto Sendowski on Passover Individual Rolled Megina
  • Grace Hazan on Passover Individual Rolled Megina
  • Linda Capeloto Sendowski on Kurabiyes
  • Lori Anne Escalera on Kurabiyes
  • Linda Capeloto Sendowski on Rainbow Moroccan Carrot Salad

Challah Baking

Copyright © 2023 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.