Blackberry Crisp

Makes 8 individual servings in wide mouth half-pint canning jars or one 9 x 13 inch baking dish

1 cup all-purpose flour

¾ cup whole grain rolled oats

½ cup walnuts, chopped cup brown sugar, lightly packed

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon kosher salt

¾ cup cold, unsalted butter (1 ¼ sticks), cut into cubes

6 cups fresh blackberries cup granulated sugar

1 teaspoon cornstarch

Combine flour, oats, walnuts, brown sugar, cinnamon, nutmeg and salt together in a medium bowl. Using a pastry knife, two butter knives or your fingers, cut in the butter until it’s the size of peas and mixed evenly with the dry ingredients. Put the crisp mixture into the freezer for at least 30 minutes, and up to three months, in an airtight container. Preheat your oven to 375°F.

Stem and wash your blackberries. Let them drain in a colander until dry. In a medium bowl, gently mix the sugar and cornstarch with your berries. Fill each canning jar 2/3 full with berries and the remaining 1/3 with the crisp topping, leaving an inch for ice cream. Set your jars on a cookie sheet with sides or in a shallow roasting pan to catch any spills that occur during baking. Carefully slide the jars into your preheated oven and bake for 25 to 30 minutes, or until the berries are bubbling and your topping is golden brown.

If using a 9 x 13 inch baking dish, spread your berries over the bottom. Evenly cover your berries with the crisp topping. Bake as above. Serve crisp warm with a scoop of vanilla ice cream. Enjoy.

Note: Use caution when handling the hot jars out of the oven. In the unlikely event that any jars cracked during baking, discard them. Do not use this recipe for vacuum sealing the crisp with lids. Use the jars only as a serving vessel.

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