Willie’s Blackberry Crisp

In the Northwest we have 2 varieties of wild blackberries. One we seek out and the other seeks us out- and threatens to take over our garden every year. Both varieties are delicious, they just lend themselves to different uses. The small, coast trailing blackberry, with it’s sweet-tart flavor, is prized for cobblers, pies and jams. The large Himalayan, which is juicy and seedy, is best in crisps, jellies, spritzer base and vinegars. This recipe is a good way to use the larger berries that are so abundant.

Willie’s Blackberry Crisp
Makes 6 servings

Crust Topping:
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 egg, beaten

Blackberry filling:
2 tablespoons all-purpose flour
3/4 cup granulated sugar
4-5 cups fresh or frozen blackberries
1 stick unsalted butter, melted

• Preheat the oven 375˚ F.
• In a medium bowl, combine the flour, sugar and baking powder. Make a well in the center of the dry ingredients and blend in the egg, mixing until crumbly. Set aside.
• To prepare the filling, mix the flour and sugar in a small bowl. Place the blackberries in a large bowl and sprinkle with the flour and sugar mixture. Toss gently to evenly coat the blackberries.
• Transfer berry mixture to a well-buttered 8-inch by 8-inch by 2-inch glass baking dish and sprinkle topping over berries.
• Drizzle melted butter evenly over the crumbly topping. Place baking dish on a baking sheet to prevent spillovers into the oven. Bake for 45 minutes.