Purple Berry Fruit Crisp


I’ve never been particularly skilled with themes, especially when it comes to food. Not only am I not very  creative or crafty, but I’d also rather not sacrifice flavor, ingredient combinations, or anything of the like, to make a dish fit with a theme. I want to make food because it is delicious and because it is what sounds good to me, without compromising any of the previously mentioned components. 


So when we were invited to a Breaking Bad season finale theme party with the caveat that everyone contribute a “Breaking Bad” themed dish, I had the same hesitations. Until I had the idea of incorporating the color purple into a dish, which is an obsession of one of the supporting characters on the show. From there, I decided to make a Fruit Crisp using only “purple” fruits.

Blueberries, raspberries, and blackberries, to be more specific. 


So pretty. Fruit crisps are great because, while they look and taste impressive, they are ridiculously easy to make. They are a quick and relatively healthy dessert to make on a last minute whim. You can substitute almost any type of fruit, improvise with the crisp topping, top with whipped cream, ice cream, yogurt….make it your own. Homemade whipped cream is highly recommended, though. 


Purple Berry Fruit Crisp with Homemade Whipped Cream

For the fruit filling: 

  • 5-6 cups mixed blueberries, raspberries, and blackberries, frozen or fresh (I used frozen)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ cup brown sugar
  • ¼ teaspoon salt

For the topping: 

  • 1 cup rolled oats
  • ½ cup all-purpose flour (substitute oat flour or even almond meal for GF options)
  • ½ cup brown sugar
  • 1/3 cup walnuts
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 stick cold unsalted butter, cubed

For homemade whipped cream: 

  • 1 pint heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons granulated sugar (add to taste) 

Preheat oven to 350 degrees.

In large bowl, combine frozen or fresh fruit with cornstarch, lemon juice, brown sugar, and salt. Place in baking dish or cast iron skillet (I used a 12 inch cast iron skillet). Use smaller skillet or 8×8 baking dish for thicker fruit layer. 

To assemble topping, combine all ingredients except for butter in bowl of a food processor. 


Pulse about 5 times to combine. Add cold butter cubes and pulse until butter is thoroughly incorporated, about 8-10 pulses. Use your hands to further mix together and crumble evenly over the surface of the fruit. 

For whipped cream, simply pour heavy whipping cream into bowl of stand mixer with whisk attachment and give it a whirl for 2-3 minutes. Add in vanilla extract and sugar and whisk for 1-2 more minutes, or until mixtures thickens to whipped cream consistency. Taste and add more sugar if desired. You can also make using electric hand-held mixer. 

Bake crisp for 35-40 minutes, until top is golden and crunchy and fruit is bubbling. Allow to stand for 5 minutes, then serve with homemade whipped cream or topping of choice. 



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