Blackberry crisp from Carly Nason
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.