Blackberry Crisp with Maple-Pecan Topping

Author:
Publish date:
Social count:
526
Blackberry_Crisp_with_Maple-Pecan_Topping-sept-2012-CROP

Tangy blackberries have a great affinity for pecans and maple, but you could certainly make this crisp with blueberries or a combination of berries. Leftovers are delicious for breakfast!

  • 8Servings

Ingredients

  • 5 Tbs. maple syrup, divided
  • 1 tsp. balsamic vinegar
  • 6 cups fresh blackberries (1 3/4 lb.)
  • 3 Tbs. sugar
  • 16 Tbs. all-purpose flour, divided
  • 1/4 tsp. plus 1/8 tsp. salt, divided
  • 2/3 cup rolled oats
  • 2/3 cup chopped toasted pecans
  • 1/3 cup brown sugar
  • 3 Tbs. canola oil

Preparation

1. Preheat oven to 350°F. Coat deep baking dish with cooking spray.

2. Whisk together 2 Tbs. maple syrup and vinegar in bowl. Place blackberries in large bowl, and drizzle maple mixture over them. Add sugar, 3 Tbs. flour, and 1/8 tsp. salt to berries; toss to combine. Transfer to prepared baking dish.

3. Combine remaining 13 Tbs. flour, oats, pecans, brown sugar, and remaining 1/4 tsp. salt in separate bowl. Drizzle oil and remaining 3 Tbs. maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form. Arrange topping clumps over berries.

4. Bake 30 to 45 minutes, or until topping is lightly browned and berry juices are bubbling just around edges of crisp.

Nutrition Information

  • Calories: 319
  • Carbohydrate Content: 50 g
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 115 mg
  • Sugar Content: 27 g