This summer blackberry crisp was from a dear friend of Mothers, Miss Alma Richardson. What a terrific little dessert to incorporate those fresh summer berries! I shared Miss Alma's poundcake on a previous post, so you may want to try that recipe also. She was a fabulous cook with a huge personality that matched her laugh. She wore a ton of jewelry, loved to come to Jackson and spend the weekend shopping! We had a ball!
Place blackberries in a lightly greased 11" x 7" baking dish. Sprinkle with 1/4 cup sugar. Stir together the cornstarch and lemon juice, stir in berries. Combine the vanilla wafers crumbs and next four ingredients. Stir in the butter until crumbly and sprinkle over the berries. Bake at 400 degrees F. for 30 minutes. Serve with ice cream!