There is little that satisfies me more than the simple pleasure of a blackberry crisp (with vanilla ice cream, of course). It's quick, easy to make, supremely satisfying. I hope you'll treat yourself and make it this weekend. If you don't have a full house, you can always cut this recipe in thirds and bake in a 5-ounce ramekin (which is perfect for two - though my husband disagrees). Happy Friday!
4 cups blackberries
6 Tablespoons light brown sugar
1 1/2 Tablespoons cornstarch
Mix together in bowl, then place in an ovenproof casserole dish.
1 cup rolled oats
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
6 Tablespoons unsalted butter (in pieces)
Combine the flour and brown sugar in a bowl. Using a pastry blender, cut the butter into the mixture until the butter is the size of peas. Stir in the oats. Sprinkle topping over the berry mixture. Bake at 375 degrees for 35-45 minutes. Serve warm with vanilla ice cream.