It's that time of year with way too many blackberries...maybe way too many is a misnomer. We have plentiful blackberries and this is a perfect recipe for using it up.
Blackberry Crumble/Crisp
Filling part- 8-12 c blackberries, rinsed off
- 2/3 c flour
- 2/3 c white sugar
- lid full of lemon extract
Topping part
- 1 1/3 c old fashioned rolled oats
- 1 c brown sugar
- 1/2 c flour
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 T oil
- 6 T softened butter
- 1 tsp lemon extract
Preheat oven to 375 degrees F. In a large bowl, gently combine blackberries, sugar, lemon extract, and all-purpose flour. Transfer to an 9 x 13 baking dish. For the crumble topping, combine all ingredients in a medium bowl (just use the one you did the filling in cause lie and work together with a pastry cutter until the ingredients resemble a crumble. Sprinkle the crumble topping over the blackberry mixture. Bake crumble until the the topping is golden brown and blackberries are bubbling, about 40 minutes. Let cool for 15 minutes before serving.
