Food Culture of the South
1½ cups rolled oats
½ cup benne seeds (or sesame seeds)
1 cup rye flour (or whole wheat flour)
1½ cups dark brown sugar
2 teaspoons salt
½ cup cold unsalted butter, cubed, plus more for the pan
4 cups blackberries, halved
½ cup dark brown sugar
2 teaspoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon ground black pepper
Pinch of salt
We bake this in individual ramekins, but you can use an 8×8-inch baking dish or a 6-inch cast-iron skillet. And remember: The smaller the butter is cubed, the more evenly crispy the top will be.
For the topping:
For the filling:
- Make the topping: Preheat oven to 375 degrees. Butter the bottom and sides of six ramekins. In a medium bowl, whisk together oats, benne seeds, flour, sugar, and salt to combine thoroughly. Add cubed butter and, using your fingers in a snapping motion, feather butter into mixture. Wrap bowl with plastic wrap and chill in refrigerator until ready to use.
- Make the filling: In a large bowl, gently toss blackberries with sugar, lemon juice, cinnamon, cardamom, black pepper, and salt until evenly coated. Set aside for a few minutes, then scoop blackberry filling evenly into prepared ramekins. Generously sprinkle with chilled topping. Bake until top is golden brown and fruit is bubbling around the edges, about 45 minutes. Remove from oven and cool crisp on a wire rack for at least 30 minutes before serving. Serve with a scoop of ice cream and a sprinkle of benne seeds.
From Cobbler & Co.
- Recipe by Justin Burke-Samson