Sage gives this savory-sweet crisp a warm, fragrant note to balance the tartness of the blackberries. Walnuts and rye flour bring a nuttiness and maltiness to the classic topping teeming with old-fashioned oats.
Blackberry Sage Rye Crisp
Makes 6 servings
- 1½ pounds (680 grams) fresh blackberries
- ⅓ cup (73 grams) firmly packed light brown sugar
- 2 tablespoons (4 grams) chopped fresh sage
- 2 tablespoons (16 grams) cornstarch
- 2 tablespoons (30 grams) fresh lemon juice
- Rye Crisp Topping (recipe follows)
- Preheat oven to 375°F (190°C). Spray an 8-inch square baking pan with baking spray with flour.
- In a medium bowl, combine blackberries, brown sugar, sage, cornstarch, and lemon juice. Pour into prepared pan. Sprinkle with Rye Crisp Topping.
- Bake until fruit is bubbly and juices have thickened slightly, 30 to 35 minutes, covering with foil to prevent excess browning, if necessary. Serve warm. Cover and refrigerate for up to 3 days.
Rye Crisp Topping
Makes about 1½ cups
- ½ cup (40 grams) old-fashioned oats
- ¼ cup (26 grams) rye flour
- ¼ cup (55 grams) firmly packed light brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- ½ teaspoon (1.5 gram) kosher salt
- ½ teaspoon (1 gram) ground black pepper
- ¼ cup (57 grams) cold unsalted butter, cubed
- ½ cup (57 grams) chopped walnuts
- In a medium bowl, combine oats, flour, brown sugar, cinnamon, salt, and pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in walnuts. Cover and refrigerate for up to 5 days.
To keep the butter as cold as possible, try freezing it for 10 to 15 minutes before using in the topping recipe.