LEMON BLACKBERRY CRISP

 

Here we are! June has arrived and the summer weather is moving in. What are our plans for the summer? Hmmmm, well we will not be planning a beach trip this year....that stinks! Sure looks like a place we would love to hang out and call home for a week,  doesn't it? How many times have all of us commented to each other, "wish we were planning a beach trip...sigh!" However, we do have some exciting events on the horizon. Father's Day is coming and the families are driving up to spend the weekend. Golf, swimming and grilling are our plans...what about y'all? We have one newly married couple that have just purchased their first new home, so that's pretty exciting! Looks like we will be helping them move in over the July 4th weekend....here we go, July in Texas....HOT!!! Then the Divine Miss M will be flying in from Atlanta with hubby and child in tow...cannot wait! August will bring us to Atlanta as we prepare Luke to begin yet another major step in life of Kindergarten...of course, we have to be there for that! Life keeps bringing good times.......I hope for you also!

 

 

 

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!

LEMON BLACKBERRY CRISP

4 cups of fresh blackberries

1/4 cup sugar

2 T. cornstarch

3 T. fresh lemon juice

25 vanilla wafers, crushed

1/2 cup regular oats

1/2 cup firmly packed brown sugar

1/4 cup flour

1/2 t. cinnamon

1/2 cup butter, melted

Ice Cream

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!