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Blackberry Lemon Crisp




Source of Recipe


Pinch My Salt






List of Ingredients



• 2 cups fresh or frozen and slightly defrosted blackberries
  
• 1/2 teaspoon lemon juice
  
• 1/4 cup sugar
  
• 1 scant tablespoon + 1/3 cup whole wheat pastry flour
  
• pinch of salt
  
• 1/3 cup rolled oats
  
• 1/4 cup lightly packed brown sugar
  
• 1/4 teaspoon ground cinnamon
  
• 1 teaspoon finely grated lemon zest
  
• 3 tablespoons cold butter, chopped into small pieces
  






Instructions



1. Preheat oven to 375 degrees. Butter a 1-quart baking dish (or 3 6-oz individual baking dishes or 4 4-oz ramekins).
   
2. In a small bowl, toss together blackberries, lemon juice, sugar, scant tablespoon of flour, and small pinch of salt. Pour berry mixture into a greased 1-quart baking dish or divide between 3 or 4 individual baking dishes or ramekins.
   
3. In a separate small bowl, stir together oats, 1/3 cup flour, brown sugar, cinnamon, and lemon zest. Add pieces of cold butter and cut in using a pastry blender or two knives (or rub in with your fingertips) until crumbly. Sprinkle topping over the berries.
   
4. Place baking dish(es) on a sheet pan and bake, uncovered, at 375 degrees for 20 – 25 minutes, or until filling is bubbly and topping is lightly browned. Serve with vanilla ice cream.
   






Final Comments


Serves 3-4