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)
  1. Preheat oven to 375°F (190°C). Spray an 8-inch square baking pan with baking spray with flour.
  2. In a medium bowl, combine blackberries, brown sugar, sage, cornstarch, and lemon juice. Pour into prepared pan. Sprinkle with Rye Crisp Topping.
  3. 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.
Recipe by Bake from Scratch at