Lemon Blackberry Crisp

      What makes this Lemon Blackberry Crisp from Southern Living 1998 Annual Recipes especially good is the addition of the vanilla wafer crumbs, they make the topping extra crispy and crunchy.  The blackberries bake into a juicy but not overly sweet, syrupy base.  If you can't find or don't want to spend the money on fresh blackberries, the frozen ones work just as well, do not thaw them before baking.  You could also substitute canned, drained peaches or your favorite pie filling.  I baked the crisp in my 10 inch oven with 10 coals in a ring around the bottom and 20 on top, in under 30 minutes it was golden and bubbly.  Let it sit for 15 minutes before serving to allow the berries to thicken.  Add a scoop of ice cream or a dollop of whipped cream to top off this warm and inviting dessert.    

Lemon Blackberry Crisp
5 cups fresh or frozen blackberries
1/4 cup sugar
2 Tblsp cornstarch
3 Tblsp fresh lemon juice
25 vanilla wafers, crushed
1/2 cup uncooked oats
1/2 cup firm packed light brown sugar
1/4 cup flour
1/2 tsp ground cinnamon
1/2 cup butter or margarine, melted

     Lightly oil or spray a 10 inch dutch oven.
     Place blackberries in bottom of prepared oven.  Sprinkle with 1/4 cup sugar.  Stir together cornstarch and lemon juice, stir into berries.
     Combine vanilla wafer crumbs, oats, brown sugar, flour and cinnamon.  Stir in butter until crumbly.  Sprinkle over berries.
     Bake at 400 degrees for 25-30 minutes or until berries have cooked and topping is lightly browned.
     Serve with ice cream or whipped cream if desired.  Serves 4-6.

Mix berries with sugar, cornstarch and lemon in oven then sprinkle on topping

Bake for 25-30 minutes at 400 degrees or until brown and bubbly

Crispy, buttery topping adorns sweet blackberries