It’s wild dewberry season in Mississippi, and I’m making the most of it. My husband spotted some dewberries growing along our north fence line the other day while he was bushogging, so I grabbed a bucket and away I went. It didn’t take me long to collect enough to make a crisp.
Dewberries ripen before blackberries, and they run along vines close to the ground. Look down low for them and prepare to get a little scratched up because they have prickly thorny scratchy hairy vine things that will hurt ya. They start out bright red but ripen to a deep bluish-purple. They’re a lot like blackberries, but the blackberries come in later. Truthfully, the only thing that makes this crisp Japanese is the panko breadcrumbs. But thank you, Japan, for that awesomeness. Panko is a very delicious and versatile product. I use it all the time and always keep it in my pantry. It gives this dessert a true crispiness, light and buttery. Using melted butter instead of cutting in cold, solid butter really cuts down on prep time too. And there are only five ingredients. Five! It all comes together in just a few minutes. I’m talking major easy here.
–I always like to use a bit of cornstarch in my crisps and cobblers to thicken it up a bit, but you don’t have to.
–Blackberries could be used instead of dewberries. I’m sure other berries would work too.
–Definitely top this with vanilla ice cream. I made homemade ice cream the day I made this, but it wasn’t done in time for pictures. Another option is sweetened whipped cream.
–I would let this set for a good ten minutes before serving to cool off a bit and thicken slightly. It will still be plenty warm when you serve it.
–Dry off the dewberries before you toss them in the cornstarch and brown sugar so it won’t cake up on them.
–I think the calorie count below in the nutritional value is a little elevated. My brand of panko was far less calories than what pulled up when I was typing in the information in the counter, however, I went with the larger to be on the safe side. Just be aware that what brands you use will change the nutritional value.
- Butter for buttering baking dish
- 2 teaspoons cornstarch
- ½ cup light brown sugar
- 6 cups dewberries or blackberries, washed and dried
- 1½ cups panko bread crumbs
- ¾ cup light brown sugar
- ½ cup melted butter
- Preheat oven to 400 degrees. Butter a 9 x 9 inch baking dish.
- Stir together 2 teaspoons cornstarch and ½ cup light brown sugar in a bowl. Add berries and gently toss to coat. Pour berries into the baking dish.
- Stir together the bread crumbs, ¾ cup light brown sugar, and the melted butter. Sprinkle evenly on top of the berries. Bake for 30 minutes or until top is golden brown and filling is bubbly.
Nutrition Facts Servings 8.0 Amount Per Serving Calories 388 % Daily Value * Total Fat 17 g 26 % Saturated Fat 9 g 46 % Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 38 g 13 % Sodium 154 mg 6 % Potassium 298 mg 9 % Total Carbohydrate 59 g 20 % Dietary Fiber 6 g 23 % Sugars 39 g Protein 3 g 6 % Vitamin A 0 % Vitamin C 63 % Calcium 1 % Iron 49 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.