FRESH BLACKBERRY CRISP

I finally found a recipe to try using the blackberries that our bushes produced. We don't get blackberries every year (not sure if the birds get them before we can or why). We don't have that many bushes (yet) so when we do get berries, I freeze them to enjoy later (like in the midwinter) instead of eating them fresh off the bushes. 

This recipe is one in Paula Deen's cookbook, The Lady & Sons Just Desserts. I usually use stevia in fruit desserts that call for lots of sugar, but will use the stevia/sugar blend for the "dough". That's what I did for this recipe. Blackberries being a little tart means that this dessert was not real sweet, but that's the way we like our desserts (usually). You may not want to make the substitution if you like really sweet desserts.

FRESH BLACKBERRY CRISP

4     cups fresh blackberries, or frozen blackberries, thawed and drained well
2     cups sugar (divided)
1/2  teaspoon cinnamon
1     cup flour
1/4  cup (1/2 stick) butter, at room temperature

Vanilla ice cream or sweetened whipped cream, for serving

Preheat oven to 350 degrees F. Butter sides and bottom of a 9 x 2 - inch square pan (or an 8 - inch square one works well). 

Put blackberries in a bowl, sprinkle with 1 cup of the sugar, add cinnamon, and mix well.

(I used stevia, thus the pink color.)

(I also added the stevia mixture slowly to the berries and tossed them before adding more.)

In a separate bowl, stir together flour and remaining 1 cup sugar (I used 1/2 cup of sugar/stevia blend.)

Using a fork or pastry cutter, cut butter into flour until crumbly.

(I always end up using my fingers.)

Pour sugared berries into prepared pan spreading out to completely cover the bottom of the pan.

Cover with flour mixture.

Bake for 45 to 50 minutes.

Serve with vanilla ice cream or a dollop of sweetened whipped cream.