Blackberry crisp is just a part of summer in middle Tennessee. Summer is the time for blackberries here at the cottage, and it is a tradition to brave the southern summer heat and humidity and pick blackberries. We head out early with Mr. Cottage and go to our favorite woodsy spots that are full of these wild gems and pick until our fingers are stained and our backs are sweaty as the sun creeps ever higher in the sky. We head home with our buckets and baskets full of treasure to Mrs. Cottage and Grandma Cottage. One of the tasty summer treats we like to make is this blackberry crisp. We try to use all organic in the recipe, but you use what you have. It is the same measure for measure.
Ingredients:
5-6 cups blackberries
1/4 cup raw sugar
1 cup organic flour
1/2 cup oats
8 tablespoons organic butter
Directions:
Pour the berries into a casserole dish or like we did here in a pie pan for a smaller treat, sprinkle with sugar and lemon juice. In a bowl mix oats & flour cut in butter until crumbly. Cover top of berries. Bake at 350 F. until the top is golden.
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