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Elizabeth Poett's Blackberry and Walnut Crisps with Simple Sweet Cream

Blackberry and Walnut Crisps with Simple Sweet Cream

byElizabeth Poett
Total 1 hour
Active 20 mins
Makes 6 servings
Special Equipment
six 8-ounce ramekins
Special Equipment
six 8-ounce ramekins
  • 1/2 cup (1 stick) unsalted butter, plus more for greasing
  • 7 cups fresh blackberries
  • 1/2 cup granulated sugar
  • Zest of 1 small lemon
  • Juice of 2 small lemons
  • 1 1/4 cups all-purpose flour
  • 1 cup old-fashion oats
  • 1/2 cup packed brown sugar
  • 1/2 cup walnuts, finely chopped
  • 1/2 teaspoon kosher salt
Sweet cream
  • 1 cup heavy cream
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
    1. To make the crisps: Preheat the oven to 350°F. Grease six 8-ounce ramekins and set aside.
    2. In a medium bowl, combine the blackberries, granulated sugar, lemon zest and juice, and 1/4 cup of the flour. Toss together gently. Set aside.
    3. In a small saucepan, melt the butter over medium heat. Remove from the heat and set aside.
    4. In a medium bowl, combine the remaining 1 cup of flour, the oats, brown sugar, walnuts, and salt. Stir the mixture together until evenly combined. Add the melted butter and stir until the mixture begins forming crumbles. Do not overmix.
    5. Distribute the blackberry mixture evenly among the ramekins. Top with the crumble mixture and spread evenly over the blackberries. Bake for 30 to 35 minutes or until the tops are golden brown and the edges are bubbling. Let cool at least 10 minutes.
    6. While the crisps cool, make the sweet cream: Combine the heavy cream, condensed milk, and vanilla in a bowl or empty jar. Shake or stir until combined.
    7. Serve the crisps with 1 to 2 tablespoons of the sweet cream on top.