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LEMON-BLACKBERRY CRISP

4 cups fresh blackberries
1/4 cup sugar
2 tablespoons cornstarch
3 tablespoons fresh lemon juice
25 vanilla wafers, crushed
1/2 cup uncooked regular oats
1/2 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
Ice cream or sweetened whipped cream (optional)

Place blackberries in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1/4 cup sugar. Stir together cornstarch and lemon juice; stir into berries.

Combine vanilla wafer crumbs and next 4 ingredients. Stir in butter until crumbly. Sprinkle over berries.

Bake at 400 degrees F for 30 minutes or until lightly browned. Serve with ice cream, if desired.

YIELD: 6 to 8 servings.
adapted from source: Erma Jackson, Huntsville, Alabama