Paula Deen's Blackberry Crisp
Ok friends, THIS is a good recipe! Craig said he wanted to eat the whole darn thing.
4 Cups fresh blackberries, or frozen, thawed and drained well (I used fresh)
2 Cups sugar
1/2 teaspoon cinnamon
1 Cup all purpose flour
1/2 Cup (1 stick) butter, at room temperature
Vanilla ice cream or sweetened whipped cream, for serving
Preheat oven to 350 degrees. Butter sides and bottom of 2 1/2 qt casserole dish.
Put blackberries in a bowl, sprinkle with 1 Cup of the sugar, add cinnamon, and mix well. In a separate bowl, stir together flour and remaining 1 Cup sugar. Using a fork or pastry cutter, cut butter into flour until crumbly. Pour sugared berries into prepared pan, and cover with flour mixture. Bake for 45 to 50 minutes (I actually did almost an hour). Serve with vanilla ice cream or a dollop of sweetened whipped cream.
4 Cups fresh blackberries, or frozen, thawed and drained well (I used fresh)
2 Cups sugar
1/2 teaspoon cinnamon
1 Cup all purpose flour
1/2 Cup (1 stick) butter, at room temperature
Vanilla ice cream or sweetened whipped cream, for serving
Preheat oven to 350 degrees. Butter sides and bottom of 2 1/2 qt casserole dish.
Put blackberries in a bowl, sprinkle with 1 Cup of the sugar, add cinnamon, and mix well. In a separate bowl, stir together flour and remaining 1 Cup sugar. Using a fork or pastry cutter, cut butter into flour until crumbly. Pour sugared berries into prepared pan, and cover with flour mixture. Bake for 45 to 50 minutes (I actually did almost an hour). Serve with vanilla ice cream or a dollop of sweetened whipped cream.
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