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Cherry-Blackberry Crisp

 Cherry-Blackberry Crisp
I’ve used mulberries instead of blackberries in this old family recipe. Whichever you choose, it’s a mouthwatering treat.
14 ServingsPrep: 20 min. Bake: 55 min.

Ingredients

  • 2/3 cup packed brown sugar
  • 2 tablespoons quick-cooking tapioca
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • 4 cups frozen pitted tart cherries, thawed
  • 2 cups frozen unsweetened blackberries, thawed
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • Dash salt
  • 2/3 cup cold butter
  • 1-1/2 cups finely chopped walnuts
  • Whipped cream

Directions

  • In a large bowl, combine the brown sugar, tapioca, extract and
  • cinnamon. Gently stir in cherries and blackberries. Allow to stand
  • for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish.
  • In another bowl, combine the flour, sugar and salt. Cut in butter
  • until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at
  • 350° for 55-60 minutes or until topping is golden brown and
  • filling is bubbly. Serve warm with whipped cream. Yield: 14
  • servings.

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Cherry-Blackberry Crisp (continued)

Nutritional Facts: 1 piece (calculated without whipped cream) equals 371 calories, 17 g fat (6 g saturated fat), 23 mg cholesterol, 77 mg sodium, 53 g carbohydrate, 3 g fiber, 4 g protein.