Martha Stewart Blackberry Crisp

Martha Stewart blackberry crisp is an easy dessert made with fresh blackberries, orange zest and a buttery brown sugar topping, ready in 60 minutes. This simple summer fruit dessert fits potluck night, cookout season and Fourth of July tables, and everything bakes together in just one dish.

Let the crisp cool for a full 20 minutes before you serve it, because the tapioca needs that time to thicken the juices. Dig in straight from the oven and the berries run all over the plate instead of staying jammy under the topping.

Martha stirs instant tapioca and orange juice into the berries, which keeps the filling thick and gives it a bright citrus edge that plain sugar never would. Her topping comes together in a food processor with cold butter and coarse salt, so it bakes up crumbly and golden without rubbing it in by hand.

Martha Stewart Blackberry Crisp

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

430

kcal

Jammy blackberries bubble under a crumbly, golden brown sugar topping that stays buttery and a little salty. Serve it warm and the crisp edges soften just enough against the fruit.

Ingredients

• 1 1/2 cups all-purpose flour
  

• 3/4 cup light-brown sugar
  

• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  

• 1 teaspoon coarse salt
  

• 2 3/4 pounds fresh blackberries (5 pints)
  

• 2 tablespoons instant tapioca
  

• 3/4 cup granulated sugar
  

• 1 tablespoon grated orange zest, plus ¼ cup orange juice
  

Directions

• Preheat the oven: Preheat the oven to 375°F so it is fully hot when the dish goes in. That way the topping starts to brown right away.
• Make the topping: Pulse 1 1/2 cups all-purpose flour, 3/4 cup light brown sugar, 1/2 cup cold unsalted butter and 1 teaspoon coarse salt in a food processor. Cut the butter into small pieces first, then stop once the mixture looks combined and crumbly so the butter stays cold.
• Toss the berries: Toss 2 3/4 pounds fresh blackberries, 2 tablespoons instant tapioca, 3/4 cup granulated sugar, 1 tablespoon grated orange zest and 1/4 cup orange juice in a large bowl. Stir gently so the berries stay whole while the tapioca coats them.
• Fill the dish: Pour the blackberry mixture into a 2-quart baking dish and spread it level. Then sprinkle the flour mixture evenly over the top, covering the fruit from edge to edge.
• Bake the crisp: Bake for 50 minutes, until the topping is golden and the juices are bubbling at the edges. The bubbling tells you the tapioca is working, so don't pull it out early.
• Cool and serve: Let the crisp cool for 20 minutes so the juices can thicken. Then serve it warm or at room temperature.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blackberries for this crisp?

Yes, and there's no need to thaw them first, since thawing only makes them release extra juice. Toss them with the tapioca straight from the freezer and add about 10 minutes to the baking time.

How do I store leftover blackberry crisp?

Cover the dish and keep it in the fridge for up to 3 days. Reheat portions in a 350°F oven for about 10 minutes, since the microwave turns the topping soft.

Can I make blackberry crisp ahead of time?

You can make the topping up to 2 days ahead and keep it covered in the fridge. Toss the berries and bake the crisp the day you serve it, because the tapioca makes the filling gummy if it sits too long.

What if I don't have a food processor?

Rub the cold butter into the flour, sugar and salt with your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Work quickly so the butter doesn't melt, because warm butter gives you a greasy topping.

What is the most common mistake with a fruit crisp?

Cutting the cooling time short is the big one, since the juices stay thin until the filling rests. Wait the full 20 minutes and the berries will hold together when you scoop.