2 cups fresh or frozen berries
2 TBSP Sugar
1 tsp cornstarch
1 1/2 tsp water
1/2 tsp lemon juice
1/2 cup quick oats
1/4 cup all purpose flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup cold butter
Place berries in 1 quart baking dish
Combine sugar, cornstarch, water, lemon juice. Mix until smooth.
Pour over berries.
Combine oats, brown sugar, and cinnamon. Cut in the butter until crumbly.
Sprinkle over berries.
Bake at 375 degree oven (preheated) until bubbly. About 20 - 25 minutes.
Serve with vanilla ice cream- enjoy!
1 - 9" deep dish pie shell
3 cups fresh or frozen blackberries
1 cup sugar
1/3 cup flour
1/8 tsp salt
2 large eggs, beaten slightly
1/2 cup regular sour cream (not reduced fat)
1/2 cup sugar
1/2 cup flour
1/4 cup unsalted butter, cut into small pieces and chilled
Preheat oven to 350 degrees
Filling - Combine sugar, flour, and salt. Add beaten eggs and sour cream and stir until blended. Place berries in the pie shell. Pour egg mixture over berries. Do not pour higher than the bottom of the inner crust because the filling will puff up.
Topping - Combine sugar and flour in bowl. Cut in the butter until the mixture resembles coarse crumbs. Distribute evenly over top of pie.
Place on foil lined cookie sheet. Bake about 50 minutes or until top starts to brown. If necessary cover crust edges to prevent burning.
1 stick butter (not margarine)
1 1/2 cups sugar
1 1/2 cups self rising flour
1 1/2 cups of milk (or one can of evaporated milk)
4 cups of fresh blackberries
Melt butter in 350 degree oven in 9 x 13 pan.
Mix sugar and flour in bowl.
When butter is melted add milk to sugar-flour mixture and stir until combined.
Pour sugar-flour-milk mixture over melted butter. DO NOT STIR.
Place blackberries througout the mixture. DO NOT STIR.
Bake at 350 for 50 - 55 minutes.
Blackberries are in blossom now & we expect ripening around mid to late May. Thanks for visiting our site!