BLACKBERRY CRISP

FOR THE FILLING:
3 cups blackberries
3 to 4 tablespoons sugar
1 teaspoon fresh lemon juice
1 tablespoon flour
1 tablespoon butter
FOR THE TOPPING:
1/2 cup flour
3 tablespoons brown sugar, packed
1/4 teaspoon cinnamon
dash salt
2 tablespoons butter, cut in small pieces

TO PREPARE THE FILLING:
In shallow 1-quart oven-proof casserole dish, toss together blackberries, sugar, lemon juice and flour. Cut 1 tablespoon butter into small pieces and sprinkle over blackberries.

TO PREPARE TOPPING:
In small bowl, stir together flour, brown sugar, cinnamon and salt. Combine 2 tablespoons butter into flour mixture using fingertips. When crumbly, sprinkle over blackberries.

Bake at 375 degrees F until berries bubble and topping browns, about 40 minutes.

If desired, serve with ice cream.

Servings: 2
Source: Akron Beacon Journal July 29, 1998