Blackberry Lemon Crisp

by Katie of:

1 container blackberries (large size, about 2 cups)
1 T. corn starch
1/4 c. sugar
1/2 medium lemon, juiced
1 t. lemon peel, shredded
3/4 c. whole oats (not quick cooking)
1/4 c. flour
1/2 c. brown sugar
1 t. cinnamon
1/4 c. unsalted butter (1/2 stick),softened a little

Preheat oven to 350º.  Spray a 8 x 8, 9 x 9 or 1 qt. baking dish with baking spray.Dump in your blueberries and shake the pan to even them out. In a medium size mixing bowl, add corn starch, sugar, lemon juice and lemon zest to bowl and mix well. Pour over blackberries and carefully mix to coat all berries. In a large mixing bow, add oats, flour, brown sugar and cinnamon.  Mix well. Cut in butter using pastry cutter or mix with fingers to incorporate until it looks like wet sand. Sprinkle over top of berries evenly.  Bake uncovered 30 minutes or until berries are bubbling and crust is browned and crisp.

**Doubling this recipe is perfect for a 9x 13 pan!