BLACKBERRY CRISP
FOR THE TOPPING:
1 cup plus 2 tablespoons flour, divided use
1 3/4 cups sugar, divided use
1 teaspoon baking powder
1 egg, beaten
4 to 5 cups fresh or frozen blackberries
1 stick (1/2 cup) unsalted butter, melted
Preheat oven to 375 degrees F.
For the topping, in a medium bowl, combine 1 cup flour, 1 cup sugar and baking powder. Make a well in the center of the dry ingredients and add egg, mixing until the topping is crumbly. Set aside.
Mix the remaining 2 tablespoons flour and remaining 3/4 cup 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-inch baking dish, and sprinkle topping over berries. Drizzle butter evenly over the crumbly topping.
Place baking dish on a baking sheet to prevent spillovers into the oven. Bake for 45 minutes.
Makes 6 servings
Adapted from source: Williams-Sonoma Cookbook
FOR THE TOPPING:
1 cup plus 2 tablespoons flour, divided use
1 3/4 cups sugar, divided use
1 teaspoon baking powder
1 egg, beaten
4 to 5 cups fresh or frozen blackberries
1 stick (1/2 cup) unsalted butter, melted
Preheat oven to 375 degrees F.
For the topping, in a medium bowl, combine 1 cup flour, 1 cup sugar and baking powder. Make a well in the center of the dry ingredients and add egg, mixing until the topping is crumbly. Set aside.
Mix the remaining 2 tablespoons flour and remaining 3/4 cup 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-inch baking dish, and sprinkle topping over berries. Drizzle butter evenly over the crumbly topping.
Place baking dish on a baking sheet to prevent spillovers into the oven. Bake for 45 minutes.
Makes 6 servings
Adapted from source: Williams-Sonoma Cookbook
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