six steps to blackberry crisp a la mode

1. Search each berry patch, looking for the one(s) with the most ripe berries.

2. Pick the ripest berries, one by one. Pick one. Eat one.

3. Admire the berries and eat a few handfuls.

4. Place in baking dish, add a bit of sugar and a couple of tablespoons of flour.
Then add crisp topping (see below for recipe).

5. Bake in 375 degree oven for 45 minutes. 

6. Add two (small) scoops of vanilla ice cream. Enjoy.
Then, wake up tomorrow morning and go pick some more berries before it gets too hot.

The recipe for the Crisp Topping comes from my all-time favorite cookbook author: Deborah Madison. I own (and often use) every one of her cookbooks. This comes from Vegetarian Cooking for Everyone.

Crisp Topping
6 tablespoons butter, cut into 1/2-inch chunks
3/4 cup brown sugar, packed
2/3 cup flour
1/2 cup rolled oats or chopped nuts (I use both)
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon, optional

Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the ingredients so that each piece is coated and you have a course, crumbly mixture. Use it to cover a shallow gratin dish of sliced fruit (or just-picked blackberries).