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This recipe can be altered to suit your taste as far as the fruit is concerned. What a wonderful treat for the fall! (And easy too)
Bethany's Blackberry Crisp
- 3 cups blackberries (fresh) or 1 package (16oz) frozen unsweetened blackberries
- 2 tablespoons lemon juice
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup butter, softened
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cream or Ice Cream
Heat oven to 375. Arrange blackberries in ungreased square baking dish.Sprinkle with lemon juice.
Mix brown sugar, flour, oats, butter, cinnamon and salt in small bowl. Sprinkle on top of blueberries.
Bake until topping is light brown and blackberries are hot, about 30 minutes.
Serve warm with cream or ice cream.
Bethany's tip: Use packets if instant oatmeal. The nice thing is, each little packet contains 1/4 cup of oatmeal. Try the cinnamon flavor!
Photo taken from creative commons.
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Comments
Mmmmmmmmmmmmm... this sounds heavenly.
A great dish for kids to help with in the kitchen. --And you have to have the vanilla ice cream with this one.
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