Carrie Minns: Blackberry Crisp
Makes 8 individual servings in wide mouthed half-pint canning jars, or one 9x13 baking dish
Preheat your oven to 375°F degrees.
Stem and wash your blackberries. Let them drain in a colander until dry. In a medium bowl, gently mix the sugar and cornstarch with your berries.
Fill each jar 2/3 full with berries and the remaining 1/3 with the crisp topping. Set your jars on a cookie sheet to catch any spills that occur during baking. Carefully slide the sheet into your preheated oven and bake for 25-30 minutes, or until the berries are bubbling and your topping is golden brown.
If using a 9 x 13 baking dish, spread your berries over the bottom. Evenly cover your berries with the crisp topping. Bake as above.
Serve warm with a scoop of vanilla ice cream. Enjoy.
Note: Use caution when handling the hot jars out of the oven. In the unlikely event that any jars cracked during baking, discard them. Do not use this recipe for vacuum sealing the crisp with lids. Use the jars only as a serving vessel.