Recipe as promised...

Blackberry Crisp

Crust topping:

1 cup flour
1 cup sugar
Pinch of salt
1 teaspoon baking powder
1 whole egg, beaten

Blackberry filling:

2 tablespoons flour
Pinch of salt
¾ cup sugar (If blackberries are very sweet, cut down on sugar.)
4-5 cups fresh or frozen blackberries
1 stick real butter, melted

Preheat oven to 375°

In a medium bowl, combine flour, sugar, salt & baking powder. Make a well in the center of the dry ingredients & blend in egg, mixing until the topping is crumbly. Set aside.

To prepare the filling mix flour, sugar & salt in a small bowl. Place blackberries in a large bowl & sprinkle with the flour & sugar mixture. Toss gently to evenly coat the blackberries. Transfer the berry mixture to well-buttered oval pot pie dish or a 9”x9”x2” baking pan and sprinkle topping mixture over berries. Drizzle melted butter evenly over the crumbly topping. Sprinkle 1 tablespoon of sugar over the melted butter. You may want to place the baking dish on a cookie sheet to prevent spillovers while baking. Bake for 45 minutes.

Serves 6.

Note: You can use this same recipe for fresh or frozen peaches as well. Just add 1 more additional tablespoon of flour in the filling mixture.