Blackberry Crisp with Maple, Bourbon and Rye

Blackberry Crisp with Maple, Bourbon and Rye

ben September 4, 2018 0
Blackberry Crisp with Maple, Bourbon and Rye

Blackberries ripen at the threshold between summer and autumn, when the days are still hot, but slip easily into a chill when the sun sets.  It’s these days, that we surrender our icy popsicles and sorbets for something warmer: like a blackberry crisp spiced with cinnamon and cloves and sweetened by the very lightest touch of maple.  Served hot out of the oven, and drizzled with fresh cream.

In late summer, we gather berries from the unruly briars that line parks and paths across the Pacific Northwest.  The brambles smell sweet and of rich wine, as those berries unlucky enough to miss someone’s basket, ripen, fall to the ground and ferment.  You can find some berries as thick as your thumb, still warm from the sun, sticky sweet and brimming with red juice that stains your fingers.  These berries, so marvelously ripe that they nearly burst when you touch them, are perfect for baking.  They don’t need to hold their form in a crisp, like they do when you eat them out of hand.  Instead, they release their juice in the gentle heat of the oven and soften beautifully.

Working with Whole Grain Flours

Organic dark rye flour gives the topping on this crisp a round complexness, and a bold richness that all-purpose flour misses.  Whole grains are, by definition, less refined than white flours, but it’s precisely their humble and honest rustic nature that gives them their charm, their flavor and their nutrition. When the bran and germ of grains are sifted away, they lose their character.  And you lose out on the magic of real flavor.  Whole grain flours have a rougher texture, and that works particularly well in this blackberry crisp where it gives the dessert its characteristic crumbly crunch.

In this blackberry crisp, the richness of dark rye and rolled oats blends beautifully with the warm woodsiness of maple and the fragrant spice of cinnamon and cloves.  Together, they marry well with the sweet, but acidic brightness of fresh, ripe blackberries.

Blackberry Crisp with Maple, Bourbon and Rye
Blackberry Crisp with Maple, Bourbon and Rye



Maple Rye Blackberry Crisp  



Recipe type: Dessert

Cuisine: American

Author: Jenny McGruther

Prep time:

Cook time:

Total time:

Serves: 12 servings

Nestled beneath a crisp topping of spiced whole-grain rye and oats, sweet-tart blackberries stew with just the lightest touch of maple syrup. They lose their form in the heat of the oven, releasing their vivid purple juices to form a humble dessert that positively sings of late summer. This recipe was developed in partnership with Bob’s Red Mill.


For the Blackberry Filling


  1. Heat the oven to 350 F.
  2. Dump the blackberries in a bowl. Spoon ¼ cup dark rye flour over the berries, and then drizzle maple syrup and bourbon over them. Gently stir the berries to incorporate the flour until they’re lightly coated, taking care not to smash them. Arrange the berries in a 9″ x 13″ baking dish.
  3. In a separate bowl, add ¾ cup dark rye flour, cloves, cinnamon, salt, maple sugar, rolled oats and ½ cup softened butter. Work the ingredients together with your hands until they form a crumbly, stick dough.
  4. Sprinkle the prepared blackberries with the the dough, and then drop the remaining two tablespoons of butter over the topping. Bake for 45 minutes.
  5. Serve warm.

Video Recipe: How to Make Maple Rye Blackberry Crisp

Where to Find Organic Dark Grain Rye

Rye is a heritage grain that is traditionally used in baking and cooking throughout Europe.  Dark rye flour is a whole-grain flour with a muted grey-brown color, and a rich and toasty aroma.  I partnered with Bob’s Red Mill in developing this recipe, and you can find their Organic Dark Rye Flour online as well as in many natural markets.  Bob’s Red Mill is an employee-owned company dedicated to whole, natural foods like grains and pulses.

Blackberry Crisp with Maple, Bourbon and Rye

How to Make the Most of Summer Berries

Strawberries are the first to arrive in early summer, followed quickly by raspberries and blueberries.  Blackberries arrive at the very end of summer, right at the brink of autumn.

Raspberry Popsicles are naturally sweetened with honey and made no-drip with the addition of gelatin.

Fermented Mixed Berries are easy to make, and are ready in just a day or two,

Summer Berry and Oat Cobbler is perfect for breakfast.

Blackberry Switchel is a pleasant, easy sweet-tart drink.

Blackberry Mint Popsicles blends maple-sweetened berries with the mint-infused cream.