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BLACKBERRY CRISP

Crust Topping:
l cup flour
l cup sugar
l tsp. baking powder
l egg beaten
Blackberry Filling:
2 tbsps. flour
3/4 cup sugar
4 to 5 cups fresh or frozen blackberries
l stick butter, melted
Preheat oven 375. In a med. bowl, combine flour, sugar & baking
powder. Make a well in the center of the dry ingredients and blend
in egg, mixing until the topping is crumbly. Set aside. To prepare
the filling: mix flour & sugar in a small bowl. Place blackberries
in a large bowl and sprinkle with the flour and sugar mixture. Toss
gently to evenly coat the blackberries. Transfer berry mixture to
well buttered oval pot pie dishes or one 9x9x2″ baking dish and
sprinkle topping over berries. Drizzel butter evenly over the
crumbly topping. Place baking dish on a baking sheet to prevent
spillovers into the oven. Bake for 45 mins.
Serves 6. William Sinoma

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https://recipes.connorbowen.com/recipe/blackberry-crisp/