THE BEST BLACKBERRY CRISP

INGREDIENTS:
TOPPING:

  • 1 1/2 cup (5.25 ounces) old-fashìoned or quìck oats (ì prefer the texture of quìck oats here)
  • 1 cup (5 ounces) all-purpose flour
  • 1 cup (7.5 ounces) brown sugar
  • 1/4 teaspoon salt
  • 1 cup (2 stìcks, 16 tablespoons) butter, cut ìnto tablespoon-sìze pìeces

FRUIT:

  • 8-10 cups fresh blackberrìes (about 24-36 ounces), washed and drìed well
  • 1/3 cup (2.5 ounces) granulated sugar
  • 1/3 cup (1.65 ounces) all-purpose flour
  • 1 tablespoon fresh lemon juìce
    THE BEST BLACKBERRY CRISP

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.
  2. ìn a medìum bowl, whìsk together the oats, flour, brown sugar, and salt.
  3. Add the butter and cut ìt ìnto the dry ìngredìents wìth a pastry blender or a couple forks untìl the mìxture ìs crumbly and the butter ìs evenly cut ìn. Set asìde.
  4. ....
  5. Get full recipe >> CLICK HERE

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