Blackberry season is here. Here is a quick and easy blackberry crisp that you can throw together in a jiffy. It only takes 4 cups of blackberries. It is an easier version of a blackberry pie and only takes 30 minutes to bake. A pie takes much longer.

You probably would use Cool Whip to top it with. I prefer vanilla ice cream. Serve the crisp warm and let the ice cream melt into each spoonful.

LEMON BLACKBERRY CRISP
4 cups fresh blackberries
1/4 cup sugar
2 tablespoons cornstarch
3 tablespoons fresh lemon juice
25 vanilla wafers, crushed
1/2 cup uncooked regular, not quick, oatmeal
1/2 cup brown sugar
1/4 cup plain flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or margarine, melted
Vanilla ice cream or Cool-Whip

Place berries in lightly greased 11 x 7-inch baking dish. Sprinkle with 1/4 cup sugar. Stir together cornstarch and lemon juice. Stir into berries. Combine vanilla wafers and the next 5 ingredients. Stir in melted butter until mixture is crumbly. Sprinkle over berries. Bake at 400 F. for 30 minutes or until lightly browned. Serve warm with ice cream or Cool-Whip, if desired. Makes 6 to 8 servings.