Blackberry Crisp

Preheat oven to 375 degrees. Bake for 30 minutes or until hot and bubbly. Prepare an 8×8 cooking dish–do nothing or butter if you like.





Blackberries or any other fruit…berries, apples, pit fruit
Squeeze of lemon, optional
***1 to 2 tablespoons of cornstarch or flour or crisp mixture when using berries, optional

1/2 cup sugar
1/2 cup old fashion oats
3/4 cup brown sugar
1 teaspoon cinnamon
3/4 teaspoon nutmeg
Less than 1/8 teaspoon of salt and totally optional
3/4 cup soft butter

Place fruit in the prepared dish. Toss with lemon juice in dish. If using berries sprinkle with a little crisp mixture or cornstarch or flour–or skip this step all together–this will thicken the fruit filling. Toss gently. Mix dry crisp topping ingredients together in a separate bowl. Using a fork and knife combine the dry ingredients with the soft butter. Mix and mash until the topping is evenly combine and resembles a coarse topping (size of peas). Evenly distribute over the fruit and cook until bubbly, 30 to 40 minutes.