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Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly
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By 4 squares
Houston, TX
on January 06, 2012
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The recipe's ratio's are wrong, however, I didn't read the reviews until I was about to pop the blackberry crisp in the oven. My 'old reliable' fruit crisp recipe (Fanny Farmer's was left at the lake house and I was forced to find another fruit crisp recipe on the fly. Since I typically find good recipe's on Food Network, I went with this one. So, after reading reviews of 'blackberry soup' I decided to tuck in a leftover croissants into the crisp before I put it into oven and up the oven temp to 400F. The extra bread did soak up most of the 'soupiness' but the topping did not crisp up - but it tasted fine for weeknight fare. Had I added more bread to soak it up it would have been delicious as the blackberry soaked croissant was the best part of this fruit crisp. Fruit crisps are a fantastic alternative to cobblers and much easier to assemble but, this is not the recipe to use.
By zippitydooda3
on September 11, 2011
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There is nothing crispy about this blackberry soup. The proportions are all wrong and I expect much better from the Food Network.
By jenifermeer
Newberg, OR
on September 11, 2011
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Not a good crisp topping at all, :(
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