Blackberry Crisp

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    • 1 1/2 cups all-purpose flour
    • 3/4 cup light-brown sugar
    • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
    • 1 teaspoon coarse salt
    • 2 3/4 pounds fresh blackberries (5 pints)
    • 2 tablespoons instant tapioca
    • 3/4 cup granulated sugar
    • 1 tablespoon grated orange zest, plus 1/4 cup orange juice


  1. Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice. Pour blackberry mixture into a 2-quart 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.