 | | Blackberry Almond Crisp |
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2 pts. fresh blackberries
2 tbsp. water
3/4 c. granulated sugar
4 tbsp. % 2B 1/2 c. flour, divided
1/2 c. brown sugar
1/2 c. rolled oats
1/2 tsp. ground nutmeg
5 tbsp. soft butter
1/4 c. sliced almonds
Vanilla ice cream |
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| Instructions |
| Heat oven to 350 degrees. Wash berries, drain and sprinkle over bottom of greased 8" square pan or 1 1/2 quart baking dish. Drizzle with water. Combine granulated sugar and 4 tablespoons flour and gently mix into fruit with rubber scraper; set aside. In large mixing bowl, combine remaining 1/2 cup flour, brown sugar, oats and nutmeg. Cut in butter with pastry blender until mixture is crumbly. Mix in sliced almonds. Sprinkle topping over top of fruit layer. Bake for 30 to 35 minutes or until fruit is bubbly and topping is golden brown. Serve warm with ice cream. .
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