It has been a really long time since I’ve posted a recipe, so as an apology I’d like to share one for the blackberry crisp I made last night as a special dessert for Dan and I. Besides it sounding yummy, there are three other reasons for why I wanted to try this recipe out – it is super easy and quick to make, plus it’s nice that the main ingredient happens to be considered a weed around here! 🙂

Blackberry Crisp

2 cups fresh blackberries
2 tablespoons sugar
1 teaspoon cornstarch
1-1/2 teaspoons water
1/2 teaspoon lemon juice
1/2 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream

Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.

Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly. Serve warm with ice cream. Yield: 2 servings.

* Dan and I really liked this, and next time we might double the oat/flour topping mixture to balance out the berries.

I completely forgot to take a picture of the finished product, but here’s a picture of it finished. 😉