Blackberry Crisp with Cardamom Custard Sauce

Blackberry Crisp with Cardamom Custard Sauce

Published: Aug. 4, 2021

Ingredients

Topping (Crumble)

• 1 cup (128g) all-purpose flour

• ½ cup (100g) granulated sugar

• ½ cup (113g) cold salted butter, thinly sliced

• ¼ teaspoon ground cardamom (adjust to taste)

Fruit Filling

• 6 cups (850g) fresh blackberries (or a mix with ¼ cup raspberries, per user feedback)

• ½ cup (100g) granulated sugar

• Optional thickener: 1–2 tablespoons cornstarch or tapioca starch (to prevent excessive liquid; recommended by user reviews)

• Optional moisture control: ¼ lemon (juice and zest, if using partially thawed berries)

Cardamom Custard Sauce

• 2 cups (480g) half-and-half

• ½ cup (100g) granulated sugar

• 1 tablespoon cardamom seeds (or 6 green cardamom pods, lightly smashed)

• 4 egg yolks

Preparation Instructions

1. Prepare the Crumble Topping

In a medium bowl, combine the flour, sugar, and ground cardamom. Add the cold, thinly sliced butter. Using your fingertips, gently rub and press the butter into the dry ingredients until the mixture forms a coarse, crumbly texture (resembling "wet sand with small, scattered butter chunks").

Note: The topping can be made 1 week ahead and refrigerated, or frozen for up to 2 months (thaw slightly before use).

2. Prepare the Fruit Filling

Preheat oven to 400°F (200°C). In a large bowl, toss blackberries with sugar, the thickener (if using), and lemon juice/zest (if using partially thawed berries). Gently coat the berries to avoid mashing. Transfer the mixture to an 8-inch square baking dish, spreading evenly.

3. Bake the Crisp

Sprinkle the crumble topping over the berries in a loose, uneven layer (do not press down). Transfer to the oven and bake 30–40 minutes, until the topping is golden-brown and the filling bubbles vigorously at the edges. The internal temperature of the filling should reach 160°F (71°C) for safety. Remove and cool 10 minutes before serving.

4. Make the Cardamom Custard Sauce

While the crisp bakes, prepare the sauce:

• In a small saucepan, combine half-and-half, sugar, and cardamom seeds (or smashed pods). Heat over medium-high heat, stirring, until a gentle simmer begins (just before boiling).

• In a bowl, whisk egg yolks until smooth. Slowly pour 1 cup of the hot half-and-half mixture into the yolks, whisking constantly to temper (prevent curdling).

• Return the yolks to the saucepan, reduce heat to low, and cook 5 minutes, whisking constantly, until the mixture coats the back of a spoon (barely thickened).

• Strain through a fine-mesh sieve into a heatproof container. Cool, then refrigerate for up to 2 days, or serve immediately.

5. Serve

Scoop crisp into shallow bowls. Ladle the warm sauce around each serving or pass it at the table.

Pro Tips & Ingredient Notes

• Cardamom Management: Cardamom is potent but expensive (3rd after saffron/vanilla). For convenience, grind 1 tsp seeds with sugar in a mortar/pestle, or use ½ tsp ground cardamom (powdered fresh; whole pods last 1–2 years, but powder degrades quickly).

• Texture Fix: Add 1–2 tbsp cornstarch to the berries (as per user reviews) to reduce "purple liquid" and create a richer consistency.

• Topping Variation: Substitute ½ the flour with rolled oats (coarsely ground) for a nutty, crunchy alternative.

User Testimonials

• "The sauce was divine—cardamom and cream are a match made in heaven. Reduced sugar by 25g at each stage; still perfectly sweet."

• "Substituted blackberries with apricots: quartered, simmered 5 minutes, tossed with flour. Intoxicatingly delicious—would order daily!"

• "Used oats for the topping: better texture! Semi-thawed berries + lemon zest added brightness."

Enjoy this elegant, spiced crisp with its silky cardamom sauce—ideal for summer gatherings or cozy evenings!