Blackberry Crisp with Cardamom, Almonds and Pistachios
Ingredients
For the Blackberry Crisp Topping:
- 9 tbsp. unbleached, all-purpose flour
- ¾ cup dark brown sugar
- ¼ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¾ tsp. salt
- 7 tbsp. butter, cut into ½-inch pieces and chilled
- ¾ cup dry roasted almonds
- ½ cup pistachios
For the Blackberry Crisp Filling:
- 4 heaping cups fresh blackberries
- 1 tsp. lemon zest
- 2 tbsp. fresh lemon juice
- ¼ cup granulated sugar
- ¼ cup honey
- ¼ tsp. salt
- ½ tsp. cardamom
- 1 tbsp. quick cooking tapioca
- 1 tbsp. cornstarch
- 2 tsp. pure vanilla extract
Instructions
To prepare the crisp topping:
- To the bowl of a food processor, fitted with the chopping blade, add the flour, brown sugar, cinnamon, nutmeg, and salt: pulse a couple of times just to break up the brown sugar and combine the ingredients.
- Add the butter and pulse until the mixture resembles coarse meal; about 10 pulses.
- Add the nuts and pulse just until the crisp topping starts to clump together.
- Remove from the food processor and transfer to a bowl.
- Cover with plastic wrap and refrigerate while you make the filling.
To prepare the filling:
- In a heavy bottomed saucepan, add all the filling ingredients except vanilla.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from the heat and stir in the vanilla.
To assemble for baking:
- Pre-heat the oven to 375°F.
- Pour the blackberry filling into a 9-inch baking dish and crumble the topping in an even layer across the top, squeezing it together a bit as you do to create some large chunks.
- Place the baking dish on a baking sheet to catch drips.
- Place in pre-heated oven and bake for 30 - 40 minutes, until the topping is a rich golden brown and the filling is bubbling around the edges.