I’m a little afraid to say it, for fear that saying it aloud might just jinx it, but I think summer might just be here to stay. It was 91 degrees yesterday…91!!! It felt glorious. Thanks to warm weather, sunshine, and the abundance of fruit for cheap at the grocery store right now, it’s been a wonderful week!
Blackberries have been my jam this week. They’re currently $1 for 6 ounces at the grocery store, so obviously I bought way too many and had to come up with a way to use them all up quickly.
Enter Blackberry Pecan Praline Crisp. I recently learned that blackberries are the state fruit of Kentucky, so when I was contemplating whether to use almonds or pecans in the topping, I ultimately decided to go with pecans because they just seem more Kentucky to me. And then pecans got me thinking of sweet southern pralines, and, well, things just spiraled out of control from there.
This crumble really must be accompanied with vanilla ice cream. Vanilla bean ice cream. There are few things on this planet better than the combination of warm fruit and melted ice cream. And the little bites of the pecan praline crisp just seal the deal.
This dessert would be an easy and delicious Mother’s Day treat if you’re on the hunt for one! Not for my mom, though. She wouldn’t like this at all (she’s a super picky eater). Instead, I’ll be sending thoughts of Coconut Cream Cake and Toasted Coconut Ice Cream her way.
Have a wonderful weekend!
- ⅓ cup brown sugar
- 2 tablespoons maple syrup
- 6 tablespoons unsalted butter, melted
- ⅛ teaspoon kosher salt
- ¾ teaspoons cinnamon
- ½ teaspoon vanilla extract
- ¼ cup all purpose flour
- ½ cup oats (I used quick 1-minute oats)
- ½ cup coarsely chopped pecans
- 1½ pounds blackberries, rinsed
- 3 tablespoons all purpose flour
- 2½ tablespoons granulated sugar
- Vanilla bean ice cream for topping (highly recommended!)
- Preheat the oven to 350 degrees. Prepare a medium-sized baking dish (I used a 9” pie plate) by lightly greasing with butter or nonstick spray.
- For the pecan praline topping: In a small mixing bowl, stir together the brown sugar, maple syrup, melted butter, salt, cinnamon, and vanilla extract. Add the flour, oats, and pecans and stir until blended. Allow topping mixture to sit and thicken for 15-20 minutes.
- For the filling: Add the blackberries, to the pie plate. Sprinkle flour and sugar on top of blackberries and gently toss to coat.
- To assemble: After the pecan topping has thickened, use your hands to transfer small dollops of topping to the top of the blackberry mixture. Evenly cover the top of the blackberries with pecan topping dollops.
- Bake for 30-35 minutes until topping is browned and filling is bubbly. If your topping browns quickly and you fear that it will burn before the filling is ready, just cover it with aluminum foil.
- To serve, scoop filling into bowl and top with vanilla ice cream. Enjoy!