Baking Cooking Recipes Travel

Blackberry Crisp

As usual, it seems as though life is just speeding by and I am unable (or is it unwilling…?) to keep up with it all. There’s always laundry to be washed, dinners to be cooked, work to be finished, or blog posts to get done, so when the opportunity presented itself for my twin sister and I to take a quick weekend trip out to San Francisco, we couldn’t resist!

She lives in Pennsylvania, and even though we talk/Facetime everyday, it’s of course, even better to see each other in person, and what better place to do that than in the City by the Bay? So with limited time in San Fran, we tried to squeeze in as much as we could into our schedule and, boy, did we!

We had to try In-N-Out Burger to see if it lived up to the hype, and, sadly, it didn’t. But that’s okay, because the next day we got to eat (and subsequently wanted to marry) these unbelievable tacos and burritos from this little hole-in-the-wall spot known as El Farolito (please, please, please come to New York!)

We tackled those unbelievable hills (well, at least my kick-ass sister did, while I nervously clung to the dashboard…)

We got lost amongst row after row of fresh fruit, vegetables, flowers, pastries and more at the massive Ferry Plaza Farmer’s Market. We were able to eat some of the best, most flavorful fruit we have ever tasted in our lives, which makes the fruit we have over here on the East Coast look like chumps. I’d move over there just to stuff my face with this magical fruit (and burritos!) every.single.day.

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We, of course, also made the obligatory visit to the Full House house, which, by the way, looks nothing like the one from the show (where’s the famous red door??) The owners were in the process of moving out, but I can’t say I blame them because having hoards of people show up everyday just to stand in front of my stoop to take photos has got to be one of the most aggravating things ever. If that’s your kind of thing, however, I believe the house is for sale for a cool $4.5 million!

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And on our last day we watched the sun rise above the entire city, which I think was the perfect way to end our trip.

@jules049 and I managed to wake up early enough this morning to catch the sunrise 🌄

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San Francisco was a lot different than I’d imagined. Even though you can check the forecast beforehand, nothing prepares you for just how cold it can get in the middle of July (wear layers!), there was much more fog than expected (which, actually, shouldn’t have been a surprise considering that the fog has its own Instagram account), and it was less metropolitan than I’d initially believed, so despite having enjoyed my time there, I must truly say that there’s no place like home.

Anyhow, onto the Blackberry Crisp! I know that some people love cobblers and others prefer pies, but, without a doubt, my go-to, fruit-filled dessert is definitely a crisp. They are so easy to make being that they don’t require exact measurements and are therefore really difficult to mess up, they require minimal ingredients, and they make the entire house smell amazing!!

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I decided to use blackberries for this one because, eh, why not? I like to keep things simple and this is as simple as it gets. The crumbly, nutty oatmeal topping was meant for the sweet, slightly tart blackberries, and when you add a scoop of ice cream on top, please don’t talk to me until I am done eating every last bite.

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I’m having a picnic this weekend, which I am super excited for, so maybe, just maybe a crisp might show up, but in the meantime, please join us over at Fiesta Friday #131 co-hosted this week by  Su at Su’s Healthy Living and Laura at Feast Wisely and I’ll be glad to share some there!

Blackberry Crisp

  • Servings: 4
  • Difficulty: easy
  • Print

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Filling:

  • 2 cups of blackberries
  • 1/2 cup of light brown sugar
  • Juice of one lemon
  • Zest of half a lemon
  • 1/4 teaspoon of cinnamon
  • 1 teaspoon of cornstarch

Topping:

  • 1 cup of rolled oats
  • 1 tablespoon of flour
  • 3 tablespoons of brown sugar
  • 1/4 teaspoon of cinnamon
  • 4 tablespoons of unsalted butter, melted
  • Zest of half a lemon
  • Pinch of salt

Preparation:

  1. Preheat the over to 350°F.
  2. In a medium sized bowl, gently combine the blackberries, sugar, lemon juice, lemon zest, cinnamon, and cornstarch.
  3. In another bowl, combine the rolled oats, flour, sugar, cinnamon, butter, and salt and mix until the oats are thoroughly covered.
  4. Pour the blackberry mixture into one large pie dish (or four small ones) and generously cover with the oat topping.
  5. Bake for 25 to 30 minutes (or until the topping is nice and golden).

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6 Comments

  • Reply
    suchitra
    August 6, 2016 at 7:10 pm

    Your blackberry crisp screams ” come, dig in to me!” It looks delicious, especially with the scoop of icecream on top! Thanks for bringing it to Fiesta Friday. I have heard many people say that San Francisco is cold! I was planning to go there end of summer. Thanks for the heads-up! Will pack a sweater for all of us.

    • Reply
      bornandbredinbrooklyn
      August 16, 2016 at 6:16 pm

      Your kind words are deeply appreciated. Thank you!! And yes! It might be just a little cold when you go (although I hear that August-October are their hottest months), so definitely layer up 🙂

  • Reply
    Petra
    August 8, 2016 at 9:35 pm

    This looks so good and the topping so yummy! 🙂

    • Reply
      bornandbredinbrooklyn
      August 16, 2016 at 6:14 pm

      Thanks so much!! And thanks for stopping by 😀

  • Reply
    Caitlin
    August 9, 2016 at 1:46 pm

    beautiful pics, beautiful crisp and IN-n-OUT BURGER!! 🙂

    • Reply
      bornandbredinbrooklyn
      August 16, 2016 at 6:05 pm

      Thanks so much!! Crisps and burgers are definitely two of my favorite things!! 😉

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