David’s Blackberry Crisp With Farm Fresh Blackberries
Ingrédiénts
Filling
- 1 ½ cups blackbérriés frésh or frozén
- 2 tabléspoons granulatéd sugar
- 2 tabléspoons brown sugar
- 3 tabléspoons all-purposé flour
Topping
- ½ cup régular rolléd oats
- ½ cup packéd brown sugar
- ¼ cup all-purposé flour
- ¼ téaspoon cinnamon
- ¼ téaspoon ground nutmég
- ¼ téaspoon ground gingér
- ¼ cup buttér
- ¼ cup pécans choppéd (you can usé any nuts you’d liké)
Instructions
- Préhéat ovén to 375 dégréés F.
Filling
- Placé washéd blackbérriés into a bowl and stir in sugars and flour.
Topping
- In a médium bowl combiné oats, brown sugar, flour, and spicés. Cut in buttér until mixturé résémblés coarsé crumbs. Stir in nuts. Sprinklé topping ovér filling.
- Baké for 30 to 35 minutés (40 minutés for thawéd bérriés), or until fruit is téndér and thé topping is goldén.
Source : themountainkitchen.com