Blackberry Crisp: Tips for Leftover Fruit

Leftover Berries Turned Into A Great Summer Dessert

So were are at the grocery store, all of us … You can probably imagine or sympathize with me and imagine the scene. Me, a big race car grocery cart and two very active and opinionated kids. As we made our way through the store (as quickly as I could possibly push the monster cart), my little angels will throw a fit and insist on getting some random thing that they simply must have. Most of the time I can persuade them away from the too sweet cereal and unnecessary and very easily-broken toy, but this time the request was actually a good one … Blackberries mommy!!! I want those blackberries. Cool, a new fruit I thought. Blackberries it is.

We finished our shopping, my little one clutching tight her new treasure, those beautiful summer blackberries. She was pleased and I was happy to oblige. We packed up the car, headed home and got those juicy berries ready for a taste test. This is where the love ended. One bite and it was all over. “Yuck,” she said. I tasted, and had to agree. They were pretty tart. Oh well, we tried, and will give them another go later in the summer when they sweeten up a bit.

So what’s a mom to do with to tart-to-eat fruit? Crisp time baby. Momma and Daddy will at least get a yummy dessert out of this.

So, learn from us and try this yummy and super simple remedy for almost any left over, too tart fruit you may have unknowingly picked up at the store.

Live Pretty Blackberry Crisp

Ingredients:

3-4 cups (or more) fresh fruit (blackberries, peaches, blueberries, apples, etc)
1/4 cup sugar
1/4 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats (uncooked oatmeal)
1 sick unsalted butter, cut in one inch slices
1/4 teaspoon ground cinnamon
vanilla ice cream to top

Directions:

  • Spray medium baking dish with non stick cooking spray
  • Dump fruit into dish
  • Gently toss with 1/4 cup of sugar
  • In a separate mixing bowl stir flower, brown sugar, oats and butter to a coarse crumble

  • Dump crumble mixture on top of fruit and cover evenly

  • Bake at 350 Degrees F for 30-40 minutes, or until fruit begins to bubble up.

  • Cool and serve with vanilla ice cream.

Those “too tart” berries made for an amazing and oh-so-sweet dessert.

Enjoy and let us know what combination your try and love. (Another Live Pretty favorite is peaches & blueberries).

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Blackberry Crisp

What to do with to tart-to-eat fruit? Crisp time baby.

Ingredients:

3-4 cups (or more) fresh fruit (blackberries, peaches, blueberries, apples, etc)
1/4 cup sugar
1/4 cup light brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats (uncooked oatmeal)
1 sick unsalted butter, cut in one inch slices
1/4 teaspoon ground cinnamon
vanilla ice cream to top

Directions:

Spray medium baking dish with non stick cooking spray

Dump fruit into dish

Gently toss with 1/4 cup of sugar

In a separate mixing bowl stir flower, brown sugar, oats and butter to a coarse crumble

Dump crumble mixture on top of fruit and cover evenly

Bake at 350 Degrees F for 30-40 minutes, or until fruit begins to bubble up.

Cool and serve with vanilla ice cream.

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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