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    Home / dessert / Blackberry Balsamic Crisps with Rye-Oat Crumble

    Blackberry Balsamic Crisps with Rye-Oat Crumble

    Published Sep 18, 2013

    Jump to Recipe Print Recipe

    small pot of Blackberry Balsamic Crisps with Rye-Oat Crumble

    A couple of fun announcements before we get down to crispy business:

    1) The Bojon Gourmet turned four yesterday!

    2) This Saturday, I'm giving my first ever cooking demonstration in collaboration with yogini Kimberly Hu. We're calling it YOGA+YUM. It will be a morning of delicious poses followed by a demonstration of some of my favorite (vegan, gluten-free) recipes, and then eating and drinking said recipes. Nom-maste.

    berries and grated lemon

    And now, on to the crisps...

    zest and berries in bowl

    For the past month, our kitchen has been an Atkin's dieter's worst nightmare. Faced with the end of summer, I seem to have decided to Bake All The Things in a frenzy to enjoy the last of summer produce. Blackberry crisps, pink pearl apple tarte tatins, ricotta-fig cheesecakes, nectarine upside-down cakes, pumpkin muffins, fig tarts, apricot galettes – these have all featured in the nonstop parade of desserts marching through the Bojon kitchen. (Not to mention the truffles I'm making for this Saturday's cooking demonstration, and the mint chip ice cream sandwiches from my blogiversary party.) The other night I counted five different sweets in the house. Five.

    berries stirred in pot

    Admittedly, if this is my biggest problem, I'm a very lucky person.

    berries in a bowl

    It's a good thing we're leaving town next weekend for a week-long road trip to Portland. Although a major reason for going is to visit Bakeshop, Bakery Bar, and Salt and Straw, so that might not do us much good...

    dry ingredients in a bowl

    The blackberry gods eluded me this year, so I finally broke down and bought some ridiculously expensive ones from our co-op. Luckily, the berries have such intense flavor that a little goes a long way. In this case, two 6-ounce containers became 8 crisps; not too shabby.

    crumble mix in a bowl

    Inspired by this pie, I added a big splash of balsamic vinegar and some lemon zest to the filling. I thought rye flour's deep flavor would play well with the berries, so I used it in the crumble topping along with quick oats, a good grind of black pepper, a dash of cinnamon, and a few flecks of flaky salt on top.

    ingredients on a tray

    Craig Lee, food photographer for the chronicle, kindly took pictures of my hands, and fed me words of encouragement as I struggled to shoot the crisps before the crème fraîche ice cream could melt.

    Blackberry Balsamic Crisps with Rye-Oat Crumble in a jar

    As for the crisps, they have a woodsy flavor, deep and dark from the berries. The balsamic adds a tart complexity that you can't quite put your finger on, but it heightens and intensifies the berries. The crisp streusel gets hearty notes from the rye and oats, while the black pepper and flakes of Maldon salt play off the sweet-tart filling.

    pots of Blackberry Balsamic Crisps with Rye-Oat Crumble

    No crisp is complete without ice cream; the tang of the crème fraîche here plays the creamy foil to the deep, dark flavors going on down below and seems to draw out the savory notes. I've eaten them with vanilla ice cream, too, which makes them taste more conventionally dessert-like. The choice is yours.

    overhead shot of Blackberry Balsamic Crisps with Rye-Oat Crumble

    If you can't find blackberries, try these with blueberries, huckles, or a mix of different summer berries; all play well with balsamic vinegar. I'd like to try a gluten-free version of these made with buckwheat flour, though I know that this gluten-free crumble topping will work for sure.

    bowl of Blackberry Balsamic Crisps with Rye-Oat Crumble with spoon

    Another thing on my blackberry wishlist? Carey's Honey-Thyme and Blackberry Goat Cheese Swirl Ice Cream. In fact, I think thyme could be a lovely addition to this dessert.

    top down shot of Blackberry Balsamic Crisps with Rye-Oat Crumble

    Wishing everyone a delicious transition into fall that's full of gooey, warm desserts.

    Blackberry Balsamic Crisps with Rye-Oat Crumble with ice cream

    More Crisp recipes:

    • Maple Sugar, Bourbon, and Brown Butter Peach Crisp
    • Plum, Rhubarb, and Raspberry Cardamom Crisp
    • Berry Crumble Pie, Sour Cream Ice Cream
    • Vegan & Gluten Free Rhubarb Crisp

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this blackberry balsamic crisp recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Blackberry Balsamic Crisps with Rye-Oat Crumble
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    Blackberry Balsamic Crisps with Rye-Oat Crumble

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    These individual desserts are perfect for dinner parties!
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total: 45 minutes
    Servings: 8 servings.

    Ingredients

    Blackberry Balsamic Filling:

    • 4-5 cups blackberries, rinsed and drained (two 6-ounce containers)
    • 1/2 cup white, brown, or unrefined sugar
    • 1 tablespoon plus 1 teaspoon cornstarch
    • zest of 1 lemon
    • 2 tablespoons balsamic vinegar

    Rye-Oat Crumble Topping:

    • 3/4 cup plus 2 tablespoons rye flour
    • 1/2 cup quick oats
    • 1/2 cup brown or unrefined sugar
    • scant 1/2 teaspoon fine sea or kosher salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon cinnamon
    • 8 tablespoons unsalted butter, cubed and slightly softened
    • flaky salt and coarse sugar, for sprinkling

    Instructions

    • Position a rack in the center of the oven and preheat to 350º. Place eight 6-8 ounce ramekins on a rimmed baking sheet and set aside.
    • In a large bowl, toss together the blackberries, sugar, cornstarch, lemon zest, and 2 tablespoons balsamic vinegar. Divide the berries and their juices among the ramekins, and pack them down a bit to make room for the topping.
    • In another large bowl (or the same one, scraped cleacombine the flour, oats, sugar, salt, pepper and cinnamon. Add the butter and work with your fingertips or a pasty blender until the mixture forms large clumps. Divide the topping among the ramekins, squeezing some into hazelnut-sized chunks. Sprinkle each crisp with a bit of coarse sugar, and a few flecks of flaky salt.
    • Bake the crisps until the juices are bubbling furiously and the topping is golden, 30-35 minutes. Let cool at least 10 minutes, then serve the crisps warm, topped with ice cream.
    • Extra crisps can be covered and refrigerated for up to a week, then reheated in a hot oven or toaster oven before serving.

    Notes

    I baked these crisps in eight 6-ounce ramekins. You can also use 1-cup wide-mouth mason jars, or bake one large crisp in a 9-10" round baking pan, pie pan, or oven-safe skillet.
    Use regular rye flour here; dark rye flour is coarser and sometimes labeled as "pumpernickel flour."
    These crisps are wheat-free, but not gluten-free; for a gluten-free version, try this crumble topping.
    My berries were on the tart side; if yours are ripe and sweet, you may want to decrease the sugar in the filling to 1/4 or 1/3 cup.
    Serve these warm from the oven with Dreamy Vanilla or Crème Fraîche Ice Cream.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 292kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 157mgPotassium: 193mgFiber: 6gSugar: 30gVitamin A: 505IUVitamin C: 16.1mgCalcium: 40mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Blackberry Balsamic Crisps with Rye-Oat Crumble

    I baked these crisps in eight 6-ounce ramekins. You can also use 1-cup wide-mouth mason jars, or bake one large crisp in a 9-10" round baking pan, pie pan, or oven-safe skillet. Use regular rye flour here; dark rye flour is coarser and sometimes labeled as "pumpernickel flour." These crisps are wheat-free, but not gluten-free; for a gluten-free version, try this crumble topping. My berries were on the tart side; if yours are ripe and sweet, you may want to decrease the sugar in the filling to 1/4 or 1/3 cup. Serve these warm from the oven with Dreamy Vanilla or Crème Fraîche Ice Cream.

    8 servings

    Blackberry Balsamic Filling:
    4-5 cups blackberries (two 6-ounce containers), rinsed and drained
    1/2 cup white, brown, or unrefined sugar
    1 tablespoon plus 1 teaspoon cornstarch
    zest of 1 lemon
    2 tablespoons balsamic vinegar

    Rye-Oat Crumble Topping:
    3/4 cup plus 2 tablespoons rye flour
    1/2 cup quick oats
    1/2 cup brown or unrefined sugar
    scant 1/2 teaspoon fine sea or kosher salt
    1/4 teaspoon black pepper
    1/4 teaspoon cinnamon
    8 tablespoons unsalted butter, cubed and slightly softened
    flaky salt and coarse sugar, for sprinkling

    Position a rack in the center of the oven and preheat to 350ºF. Place eight 6-8 ounce ramekins on a rimmed baking sheet and set aside.

    In a large bowl, toss together the blackberries, sugar, cornstarch, lemon zest, and 2 tablespoons balsamic vinegar. Divide the berries and their juices among the ramekins, and pack them down a bit to make room for the topping.

    In another large bowl (or the same one, scraped clean) combine the flour, oats, sugar, salt, pepper and cinnamon. Add the butter and work with your fingertips or a pasty blender until the mixture forms large clumps. Divide the topping among the ramekins, squeezing some into hazelnut-sized chunks. Sprinkle each crisp with a bit of coarse sugar, and a few flecks of flaky salt.

    Bake the crisps until the juices are bubbling furiously and the topping is golden, 30-35 minutes. Let cool at least 10 minutes, then serve the crisps warm, topped with ice cream.

    Extra crisps can be covered and refrigerated for up to a week, then reheated in a hot oven or toaster oven before serving.

    Blackberry Balsamic Crisps with Rye-Oat Crumble in bowls

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

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    Reader Interactions

    Comments

    1. Donna says

      September 18, 2013 at 1:04 pm

      I AM IN SHEER ADMIRATION...AND LOVE...with your site and culinary/photographic wizardry and your tastebuds and eye for color, texture and flavor....I could GUSH ON....but I am a relatively new fan and avid/rabid follower...

      Question...Is there any way to "Pin" your recipes?..I notice there is no "Pin It" sign ..and have been thus e-mailing your exquisite creations to my inbox...but is there any way to set up a Pin It system on the MacBook Air?....
      Thank you for any insight!..I am new to all of this! Thank you so much for this perfection crumble...my favorite berry of all time is the blackberry...so underused!! The crème fraîche ice cream ...perfection complement...I am in gastronomic awe...really.

      Reply
      • Alanna says

        September 18, 2013 at 5:08 pm

        OMG, thank you for the nicest comment ever! :D

        The way I pin images is with the Pinterest Bookmarklet. I found it here: http://about.pinterest.com/goodies/

        Scroll down the page to the "Pin It Button". At the bottom of that little section is a blue link "looking for the pinterest bookmarklet?" Click on that. Drag the red Pin It button (at the top of that section) onto your toolbar. Then where you're on any site, you can click the button in the toolbar to pin images from that page.

        Let me know if that works.

        I never get to be tech support - thank you for this novel experience! :) Happy pinning.

        Reply
    2. Salvegging says

      September 18, 2013 at 1:20 pm

      Oh that crumble topping sounds divine : )

      Reply
      • Alanna says

        September 19, 2013 at 5:29 pm

        Thank you! It was! :)

        Reply
    3. Sue/the view from great island says

      September 18, 2013 at 3:05 pm

      Ditto what Donna said...your site is an inspiration and a joy to visit. Lovely blackberries, photos, and hands! Congrats on 4 gorgeous years!

      Reply
      • Alanna says

        September 19, 2013 at 5:30 pm

        Aw, thank you, Sue! That means so much to me. :)

        Reply
    4. Asha Shivakumar says

      September 18, 2013 at 5:06 pm

      Happy 4 years!!
      This crumble looks delicious.

      Reply
      • Alanna says

        September 19, 2013 at 5:30 pm

        Thank you, Asha!

        Reply
    5. Erika says

      September 18, 2013 at 9:06 pm

      Wow.. this is just amazing.. I will probably dream about that rye-oat crumble topping until I make it... Cheers to 4 years and many more!!

      Reply
      • Alanna says

        September 19, 2013 at 5:31 pm

        Haha - it's pretty tasty. Thank you for sweet wishes!

        Reply
    6. Ileana says

      September 19, 2013 at 2:26 am

      Have a great time in Portland! Love that city. So much to eat! ;)

      Thanks for the crisp!

      Reply
      • Alanna says

        September 19, 2013 at 5:32 pm

        I know, right?! It's a good thing our friends own a yoga studio up there - that may be our only saving grace. ;)

        Reply
    7. Monet says

      September 19, 2013 at 3:22 am

      Happy 4 years! I can't wait to watch the 4 years that come! And this looks just heavenly. The flavors, the textures, and the colors are all making me swoon!

      Reply
      • Alanna says

        September 19, 2013 at 5:33 pm

        Thank you, Monet! You are the sweetest. :)

        Reply
    8. Shelly @ Vegetarian 'Ventures says

      September 19, 2013 at 12:28 pm

      As usual - this sounds SO delish! I love that you used balsamic in with the berries.

      Also, my three favorite things: yoga, vegan baked goods, AND Portland!? You are living my dream life right now! Haha Nom-maste...love it!

      Reply
      • Alanna says

        September 19, 2013 at 5:58 pm

        Hi Shelly! We're so excited about our yoga-filled, baked-good-eating road trip to Portland - such a cool town. Thanks for the kudos - I think balsamic and blackberries were made for each other. :)

        Reply
    9. carey says

      September 20, 2013 at 12:24 am

      Happy fourth blogiversary!!

      I'm totally dying over the crème fraîche ice cream, especially in conjunction with this crisp + crumble. There's something about the tanginess of things like crème fraîche and goat cheese that just works so well with blackberries. It's like they're both intense in opposite, complementary ways. (Thanks for the shout-out too! We're clearly on the same page with blackberries.) :D

      Also, love seeing the hands on photos! It's so nice to have another person around to man the camera sometimes.

      And omg...SALT & STRAW. Please eat at least two ice creams for me (in addition to the ones you eat for yourself!). Weee!

      Reply
      • Alanna says

        September 20, 2013 at 7:36 am

        Thanks for the good wishes, Carey! I completely agree about blackberries and cream...though I just remembered an early attempt at "cocktail" making. I was a young teen and we raided the liquor cabinet and only found brandy, which we mixed with cream and whole blackberries. My friend dubbed it "hog balls in cream." It was not what I would call a success. In fact, it's kind of a miracle that that experience didn't put me off making cocktails forever.

        Yeah, it's amazing how much faster things go when you don't have to keep washing your hands to touch the camera. I'm glad I made Craig work a little bit for his portion of crisp.

        I'm so excited about Salt and Straw, and I'll do my best to eat all the ice creams, in between sets of crunches, of course. ;)

        Reply
    10. Elizabeth -SugarHero! says

      September 24, 2013 at 12:24 am

      Happy fourth...birthday! (anniverary? something like that.) These crisps look awesome--I love the thought of adding balsamic to the berry filling! I've done it with strawberries but it's never occurred to me to add it to any other type of berry--obviously I need to change that immediately.

      Reply
      • Alanna says

        September 24, 2013 at 6:02 am

        Thanks, Elizabeth! I was surprised how well the balsamic and blackberries went together, too. I wish I could take credit, but I copied it from a pie recipe.

        Reply
    11. Sowmya Dinavahi says

      October 29, 2013 at 9:18 am

      Happy 4 years.. You have a beautiful blog.. I totally love crumb cakes :)

      Reply
      • Alanna says

        October 30, 2013 at 5:37 am

        Thanks for the kind words and wishes! :)

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

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Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

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