David's blackberry crisp is tart and tangy, topped with rolled oats, brown sugar, pecans, with the warmth of cinnamon, nutmeg, and ginger. A summer favorite!
¼cuppecanschopped (you can use any nuts you’d like)
Instructions
Preheat oven to 375 degrees F. Grease an 8x8 baking dish with butter or non-stick cooking spray; set aside.
Filling
Place washed blackberries into a bowl and stir in sugars and flour.
Topping
In a medium bowl combine oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over filling.
Bake for 30 to 35 minutes (40 minutes for thawed berries), or until fruit is tender and the topping is golden.
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