All of the fresh berries at the farmers’ market and grocery stores got me in the mood for a blackberry crisp. This is a recipe that I’ve pieced together and it’s great because you can use a variety of berries, or even mix them up – blackberry, raspberry, strawberry, blueberry — you get the idea!
1/2 C granulated sugar (or more to taste)
1/4 t cinnamon
3 T cornstarch
6-7 C berries
Butter an 8-9″ square or round baking dish. Whisk together the sugar, cinnamon, and cornstarch in a large bowl. Add berries to the bowl and toss gently to coat. Pour the berries into the baking dish.
2/3 C flour
2/3 C rolled oats
3/4 C packed light-brown sugar
1/2 t cinnamon
1/4 t sea salt
6 T butter, cut into small pieces
Stir together the flour, oats, brown sugar, cinnamon, and salt in a bowl. Use fingers to squish butter into the mix until spread throughout. Sprinkle the topping evenly over the berry filling.
Bake at 375 degrees for 50-60 minutes, until bubbling in center and brown on top. Let cool on stovetop or wire rack for about half an hour before serving. I love to eat it with vanilla ice cream, and the hubs likes fresh whipped cream.