This might be a nice dessert for a July 4th cookout.
Berries are in season right now so take advantage of it! I am not a baker, I rarely bake so you can be sure this dish is super easy. Also not everyone shares my affection for blackberries. Some are a little put off by the seeds. If that is the case you could make this with raspberries, their seeds are smaller, or blueberries. I don’t think strawberries would work, too watery, but maybe?
Here is what you need:
2 cups of whole blackberries, rinsed and drained
½ cup quick cooking oats
¼ cup all purpose flour
¼ cup brown sugar, packed
½ tsp ground cinnamon
¼ cup cold salt free butter, cut up into little cubes
pinch of salt
2 TBS sugar
½ tsp lemon juice
2 tsp water
1 tsp cornstarch
vanilla ice cream for serving
Here is what you need to do:
Preheat oven to 375.
Grease a baking dish, about 1 quart. Place blackberries in the dish.
In a bowl combine the lemon juice, sugar (just the white sugar, not the brown sugar) water and cornstarch. Stir until smooth then immediately pour it over the berries.
In another bowl add brown sugar, oats, flour, salt and cinnamon. Mix to combine. Add in the cold butter cubes and cut them into the oat mixture until it’s nice and crumbly. Sprinkle over the berries in the dish.
Bake on the center rack, uncovered, for 30 minutes. Serve warm with the ice cream.