So summer finally hit in Chicago like 2 weeks ago and man am I soaking in every second of it because I know what’s just around the corner. To me the summer has the very best produce, whether it’s tomatoes, zucchinis, fresh berries or just being able to grow fresh herbs. There’s nothing wrong with cold weather produce but I’m just sick of it because the winters here are just so flippin long, seriously!! I’ve been trying to bake a ton and just cook and grill up every chance I get just to make sure I O.D. on all these delicious fresh summer flavors, and it was no different with this Muesli Blackberry Crisp Recipe. It has few ingredients, it’s easy to make and dang is it delicious!
Of course the blackberries are amazing but DANG is the muesli crisp on top literally the icing on the cake. Bob’s Red Mill® makes a Muesli Old Fashioned Cereal and seriously it’s amazing. It’s amazing by itself much less mixed with with some butter and brown sugar and dumped all over some fresh blackberries with sugar and Grand Marnier. The Muesli is loaded with nuts, seeds, raisins and grains and I’m net even kidding when I say that it’s my new favorite breakfast.
Now I’m sure you’re wondering what those big fluffy white melty balls on top of the Muesli Blackberry Crisp Recipe are? Ok you got me, they’re a combo of salted caramel and vanilla ice cream and oh do they go marvelous with the blackberry crisp. In case you didn’t know it caramel and blackberries go exceptionally well together so why not have caramel flavor in ice cream and serve it up with a blackberry crisp? Exactly, DO IT!
It’s totally acceptable also to eat it straight out of the pan 🙂
A nice big picture below for pinning!
- 4 cups of rinsed fresh blackberries
- ½ cup of sugar
- zest and juice of ½ lemon
- 2 tablespoons of Grand Marnier
- 2 cups of Bob’s Red Mill® Muesli Old Fashion Cereal
- ¾ cup of packed light brown sugar
- 1 tablespoon of flour
- 1 stick of soft unsalted butter
- Preheat the oven to 375°
- In a large bowl mix together the blackberries, sugar, lemon zest, lemon juice and Grand Marnier until completely combined and pour it into an 8 inch cast iron skillet and set aside.
- In a separate large bowl cut the butter into the muesli along with the brown sugar and flour until the butter is the size of rice.
- Evenly spread the muesli topping over the top of the blueberries to cover.
- Bake the skillet in the oven for 40 minutes or until the top is golden brown.
- Serve hot with salted caramel ice cream or vanilla ice cream.