Blackberry Crisp

Something amazing happened when I mixed fresh picked blackberries with sugar, flour, and cinnamon, then covered it with a crumbly topping-I'm sure of it. How else would a crisp receive titles such as "The Most Incredible Crisp of the Summer" and "The Best"?

I'm not sure if it was luck or pure genius, but I prefer the latter. I wrote down the recipe with measurements that I was pretty sure about, however, feel free to adjust as needed.

Fresh from the oven.

Filling:

7 cups blackberries (preferably fresh picked from the pine forest)

1 cup white sugar

A sprinkling of cinnamon (I just eyeballed it but I think it was near 1/4 tsp.)

1/3 cup flour

Topping:

1/2 cup flour

Half a stick or so of room temp. butter

2/3 cup brown sugar

1/4 cup oats

Not-so-Optional:

Vanilla ice cream

The Plan:

Preheat oven to 375º F. Butter and flour an 8" x 8" pan. In a medium mixing bowl, gently stir blackberries and sugar together with a wooden spoon. Add flour and cinnamon and stir till combined. Pour into baking dish and set aside.

In a small mixing bowl stir together flour, oats, sugar and butter with fork. The consistency should be moist to the touch but not formed in a big ball of dough. If it is like dough then add more flour or oats. Sprinkle evenly over top of the berries. Bake for 30-35 minutes-should be nicely browned and bubbly.

Let sit for a few hours to come together or you'll end up with soup. I like mine still slightly warm over ice cream. Mmmm. I'm sure that it is even better the next day after being refrigerated but something like this crisp will never last that long here. Trust me.

If you do have leftovers though, be sure to store in fridge. :)

-Maryah