Blackberry Crisp

Blackberry crisp is low in sugar but high in style served on this 1800 Staffordshire Carolina R. Hall plate.

Blackberry Crisp

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Servings: 8

Ingredients

• 2 cups fresh blackberries

• 1 tablespoon sugar

• 1 teaspoon cornstarch

• 1-1/2 teaspoons water

• 1/2 teaspoon lemon juice

• 1/2 cup quick-cooking oats

• 1/4 cup all-purpose flour

• 1/4 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup cold butter

• Vanilla ice cream

• Lavendar leaves for ganish (optional)

Directions

• Greased a 1-qt. baking dish. In a medium sized bowl, combine the blackberries, sugar, cornstarch, water and lemon juice until smooth. Pour in dish. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.

• Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly. Serve warm with ice cream and sprinkle lavendar leaves on top if desired.

Recipe adapted from Taste of Home.