Blackberry Crisp Cups

‘Tis the season berries in Oregon! Enjoy fresh blackberries for dessert with these super simple, super delicious, personal desserts!

Prep It

Makes 12

  • 3 cups fresh blackberries (about 1 and a half pints)
  • 3/4 cup granulated sugar
  • 2 tsp cornstarch
  • 2 tsp lemon juice
  • 3/4 cup butter
  • 1 cup flour
  • 1 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/3 cup rolled oats
  • Vanilla Ice Cream (optional)

Make It

Preheat oven to 350°F.

Combine flour, brown sugar, salt, cinnamon & oats. Cut butter in until incorporated and a thick dough forms.

In a muffin pan, scoop about ¼ cup of dough into each mold. Using your hands, shape the dough into the mold until a cup has formed. Bake for 20 minutes, or until the sides are crispy.

Meanwhile, combine blackberries, sugar, and lemon juice in a medium pot on the stove. Bring to a simmer, and heat until blackberries start to break down and a chunky, thick sauce begins to form. Remove from heat, and stir in cornstarch. Set aside.

When the crisp cups are done baking, use the back of a tablespoon measure to deflate any bubbling that has happened at the bottom of each mold, to ensure a good cup to scoop your filling into. Let cool in the pan for just a few minutes, then gently pry each cup out and let cool on a wire rack for 5-10 minutes (not too long, no one likes a cold crisp!)

Scoop the blackberry filling into each crisp cup until full. Serve immediately. For extra deliciousness, add a small scoop of ice cream on top of each crisp cup. Enjoy!

Note: You can save the filling and spread on toast or use as you would use a jam, if you have extra!

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