Blackberry Crisp with Cardamom, Almonds & Pistachios

Topped with a crispy combination of brown sugar, butter, almonds, and pistachios, this simple cardamom spiked blackberry crisp is a lovely contrast of flavors and textures. 

Like most desserts requiring a bowl and spoon, fruit crisps are among the simplest and homiest of desserts. This blackberry crisp requires little more than 15 minutes in the kitchen and enough patience to wait for it to bake. The bit of cardamom added to the blackberry filling is an unexpected but delicious complement to the tart berries, crisp almonds, and buttery pistachios.

Preparing the blackberry crisp topping in the food processor makes quick work of it.

No need to chop the nuts. You could use only almonds, rather than a mix of almonds and pistachios. But, I'd avoid doing the opposite and using only pistachios. Pistachios are a soft nut, and your crisp topping won't be as crispy without the almonds.

I know fruit crisps are generally served as dessert, sometimes topped with a bit of sweetened whipped cream or vanilla ice cream. But my favorite time to eat any kind of fruit crisp is for breakfast, warmed slightly in the microwave, alongside a steaming mug of coffee.

Other Recipes You Might Like:

• Gluten Free Blueberry Crisp
• Blackberry Amaretto Custard Tarts
• Tripple Berry Plum Pie
• Cherry Turnovers with Cream Cheese and Almonds

Continue to Content

📖 Recipe

Blackberry Crisp with Cardamom, Almonds & Pistachios

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Topped with a crispy combination of brown sugar, butter, almonds, and pistachios, this simple cardamom spiked blackberry crisp is a lovely contrast of flavors and textures.

Print

Ingredients

BLACKBERRY CRISP TOPPING:

• 9 tablespoon unbleached, all-purpose flour
• ¾ cup dark brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ teaspoon salt
• 7 tablespoon butter, cut into ½-inch pieces and chilled
• ¾ cup dry roasted almonds
• ½ cup pistachios

BLACKBERRY CRISP FILLING:

• 24 oz (about 4 heaping cups) fresh blackberries
• 1 teaspoon lemon zest
• 2 tablespoon fresh lemon juice (1 large lemon)
• ¼ cup granulate sugar
• ¼ cup honey
• ¼ teaspoon salt
• ½ teaspoon cardamom
• 1 tablespoon quick cooking tapioca
• 1 tablespoon cornstarch
• 2 teaspoon pure vanilla extract

Instructions

PREPARE THE CRISP TOPPING:

1. Add the flour, brown sugar, cinnamon, nutmeg, and salt to the bowl of a food processor fitted with the chopping blade and pulse a couple of times just to break up the brown sugar and combine the ingredients.
2. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
3. 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.
4. Preheat the oven to 375 degrees.
5. 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.
6. Remove from the heat and stir in the vanilla.
7. 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 any drips.
8. Bake for 30-40 minutes, until the topping is a rich golden brown and the filling is bubbling around the edges.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest