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.


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