Blackberry crisp from Carly Nason

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Source: The Bywater Cookbook featuring Mirliton Recipes and Other Neighborhood Favorites

4 cups of blackberries

2 cups of sugar, divided

1 cup of self-rising flour

8 tablespoons of butter or margarine, softened

Preheat oven to 425 degrees.  Place 4 cups of berries in a greased 9×12 inch baking dish.  Pour 1 cup of sugar over berries in the pan.  Mix flour, butter or margarine and remaining cup of sugar until crumbly; distribute over the top of the berries to cover.  Bake until crust is browned around the edges, about 25-30 minutes.