I had kept a big bag of our first blackberries from the garden in the freezer just for this recipe! My husband loved it warm with vanilla ice cream. Might be good with lemon frozen yogurt or vanilla whipped cream too!
Preheat oven to 350 degrees. Whisk together the oats, flour, brown sugar and salt. Add the butter and cut it into the dry ingredients with a pastry blender until mixture is crumbly and the butter is evenly cut in. Set aside.
In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
Lightly grease a 9x13 inch pan and spread the fruit mixture into the pan. Sprinkle the topping evenly over the top.
Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden brown.
Remove from oven and let the crisp rest for 10-15 minutes before serving. Serve warm or at room temperature.
1 1/2 cups old-fashioned or quick oats
1 cup flour
1 cup brown sugar
1/4 tsp. salt
1 cup butter, cut into bite-sized pieces
8-10 cups fresh blackberries, washed and dried well
1/3 cup sugar
1/3 cup flour
1 T. fresh lemon juice