Blackberry Crisp

This blackberry crisp is loaded with juicy fruit and a buttery crisp topping is simple and so delicious. Even better, you can use other berries, too. Think of it as an all-purpose, best-ever fruit crisp.

1½ cups all-purpose flour, unbleached
¾ cup light-brown raw sugar
½ cup (1 stick) unsalted butter, cold, cut into small pieces
1 tsp. coarse sea salt
2¾ lbs fresh blackberries (5 pts)
2 Tbsp. instant tapioca
¾ cup raw sugar
1 Tbsp. orange zest, freshly grated
¼ cup orange juice, freshly squeezed

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a food processor, pulse flour, brown raw sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, raw sugar, and orange zest and juice. Pour blackberry mixture into a 2 qt baking dish. Sprinkle evenly with flour mixture.

Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

Makes 8 servings.