I love blackberry crisp. It reminds me of my childhood. We had a vacant lot filled with blackberry bushes behind our house and we would go back there and pick them and my mom would make blackberry crisp out of it. So yummy.
Today, I used frozen blackberries, a sub-par substitute, but blackberry bushes around here aren’t ripe yet. It was still amazingly delicious.
2 cups fresh or frozen blackberries
3 tablespoons sugar
1 teaspoon cornstarch
1-1/2 teaspoons water
1/2 teaspoon lemon juice
1/2 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream
Place blackberries in a greased pie pan. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly. Serve warm with ice cream.