After my little jaunt out to Pungo this week, I had some delicious blackberries just waiting for my attention :o) and I can't let summer pass without making blackberry crisp. A warm blackberry crisp like this with a scoop of vanilla bean ice cream... what a treat! You'll be looking for the dinner check :o) Believe me, no tip necessary on this one! This super simple recipe will make even the most novice cooks the envy of the neighborhood. I can't take credit for this recipe, I picked it up at Pungo Blueberries in Pungo, Virginia. They have a great little cookbook (sold out :o( ~ let's request a reprint!) that is packed full of recipes and, boy, do they know their berries!
Without further ado...
Preheat the oven to 375 degrees.
For the blackberry crisp, you will need:
4-5 cups of blackberries
1/2- 3/4 c of sugar (depending on how sweet they are, I recommend starting with 1/2 the first time you make them)
Mix the berries and sugar in a bowl.
Butter a casserole dish (I used my oval Pampered Chef stoneware for this) and dump the berry/sugar mixture into it.
Next for the topping...
Mix together:
1 cup of flour
1 cup of sugar
1 teaspoon of baking powder
Spread this mixture over the berries.
Lastly...
Melt 1 stick of butter and drizzle it over the flour mixture.
Bake in the oven until the topping is lightly browned (see photo). Don't let it bake too long or the blackberry fruit will become too thick, like a fruit roll up, and believe me... you want this juicy! Let it cool slightly and serve with vanilla ice cream, or better yet, a tall glass of milk.
If you like blackberries, you'll love this :o) !
