Go Back
Blackberry Cornmeal Crisp
Melissa Hart

Blackberry Cornmeal Crisp

Frozen blackberries can be used without thawing, which prevents a purple puddle on the counter and keeps the measuring simple. Fine cornmeal gives the oat-free topping a quiet crunch. The berry filling is done only when bubbles reach the center, not merely the browned edges of the pan.
Print Recipe Pin Recipe
Prep Time 18 minutes
Cook Time 48 minutes
Total Time 1 hour 6 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 7 cups frozen blackberries
  • 3/4 cup granulated sugar
  • 5 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 2/3 cup packed light brown sugar
  • 1/2 tsp kosher salt
  • 8 tbsp cold unsalted butter cubed

Method
 

  1. Heat the oven to 375°F and butter a 3-quart baking dish.
  2. Toss the frozen blackberries with granulated sugar, cornstarch, lemon juice and 1/4 teaspoon salt.
  3. Spread the berries in the dish.
  4. Mix the flour, cornmeal, brown sugar and 1/2 teaspoon salt, then rub in the butter until clumps form.
  5. Scatter the crumbs loosely over the frozen berries.
  6. Bake for 46 to 50 minutes until the topping is crisp and filling bubbles vigorously in the center; rest 30 minutes.