Fresh Blackberry Crisp

I made lots of these this summer.  The blackberries were loaded this year!!!  

Fresh Blackberry Crisp

Mix together:

2 T. sugar

2-3 T. cornstarch

1 t. lemon juice

1 t. lemon zest

1 t. vanilla

Add: 

4 c. blackberries

Stir until sugar is dissolved and berries are well coated.

Pour into a sprayed 8 x 8 pan.  

Top with crisp topping.  

Bake at 400 for 25 to 35 minutes, until golden brown.  

My Favorite Crisp topping:

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Blend in food processor.  Sprinkle over fruit mixture. I often Double this!!!  It's the best part!!! 

Fresh Peach Crisp

Fresh Peach Crisp

6 c. fresh peaches, peeled, sliced
1 1/2 c. all-purpose flour ( divided)

1 1/2 c. brown sugar, firmly packed ( divided)

2 t. cinnamon, ground ( divided)

1/2 t. salt
1/2 c. butter, softened

Place sliced peaches in a mixing bowl.
Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
Sprinkle mixture evenly over peaches in dish.
Bake at 375 for 45 minutes or until golden brown.
Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.