Blueberry Blackberry Crisp with Hard Sauce

20110620-104212.jpg

I have to apologize for my bad behavior. I have treated you poorly, lil ol’ blog of mine.

After months of no substantial posting whatsoever, I am posting a delicious, decadent dessert on a day that you are undoubtedly trying to shape up for your bathing suit. I understand, I’m right there with you. But I felt no shame in putting this rich, warm, bubbly, melty dessert in my belly. And you won’t either.

The crisp itself is yummy, but nothing spectacular. It’s the hard sauce that makes it. Get with me on this one, your thighs can handle it.

Blueberry Blackerry Crisp with Hard Sauce

For the crisp:
-1 1/4 cup blueberries
-1 1/4 cup blackberries
-1 heaping tablespoon cornstarch
-1/4 cup sugar
-1 teaspoon vanilla extract
-1 cup flour
-1/4 cup sugar
-1/4 cup brown sugar
-1/4 cup chopped pecans
-dash of salt
-6 tablespoons (3/4 stick) cold butter, cut into pieces
-1/2 cup old fashioned oats

For the hard sauce:
-1/2 cup (1 stick) salted butter, slightly softened
-2 1/2 cups powdered sugar
-2 Tablespoons whiskey, rum, brandy, or your preferred poison (I used Jamaican rum cream)

Preheat oven to 350 degrees. In a bowl, combine blueberries, blackberries, cornstarch, 1/4 cup sugar, and vanilla. Stir gently until berries are well coated.

In a food processor, combine the flour, the additional 1/4 cup sugar, brown sugar, chopped pecans, salt, and butter. Pulse until the crumb mixture is well combined, then add oats and pulse just until the oats are integrated into the mix- you don’t want them to get chopped up.

Pour the berry mixture into a shallow baking dish, and top evenly with the crumb mixture. Bake until the berries are hot and bubbly and the crust is golden brown, about 30 minutes.

While the crisp is baking, make the hard sauce. Beat the butter with the paddle attachment on your stand mixer (or with electric beaters) until fluffy. Beat in the powdered sugar, 1/2 cup at a time, scraping down the sides of the bowl in between each addition. Once the mixture is smooth and fluffy, beat in the liquor until smooth.

When the crisp is done baking, allow it to cool for 5-10 minutes. Scoop some onto a plate, and top with the hard sauce. The hard sauce will start to melt, and it’s heaven. Enjoy!

Kelsey May

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s