Black Raspberry Crisp Recipe

Prepare the Filling:

a. Rinse the black raspberries under cold water and pat them dry with a paper towel.
b. In a large bowl, combine the black raspberries, granulated sugar, and ⅓ cup of all-purpose flour. Gently toss the ingredients until the berries are coated evenly.
c. In a separate bowl, mix 3/4 cup of boiling water, ⅓ cup of all-purpose flour, and fresh lemon juice to create a thick sauce.
d. Pour the lemon sauce over the black raspberry mixture and stir gently to combine.
e. Grease a baking dish with 1 tablespoon of unsalted butter and transfer the black raspberry filling into it. Dot the top of the filling with the remaining tablespoon of butter.

Prepare the Crumble Topping:

a. In a medium bowl, combine the all-purpose flour, brown sugar, salt, rolled oats, and cinnamon.
b. Drizzle the melted unsalted butter over the dry ingredients.
c. Use a fork to mix the ingredients until the mixture forms crumbly clusters.

Assemble the Crisp:

a. Preheat the oven to 350 degrees.
b. Spread the crumble topping evenly over the black raspberry filling in the baking dish.

Bake the Crisp:

a. Place the assembled crisp in the preheated oven.
b. Bake for a specific amount of time (not provided in the ingredient list) until the filling is bubbling, and the topping turns golden brown.

Serve and Enjoy:

a. Once the crisp is done baking, remove it from the oven and let it cool slightly.
b. Serve the black raspberry crisp warm, either on its own or with a scoop of vanilla ice cream for added indulgence.