- 4 cups fresh blackberries, washed and drained well
- 2 teaspoons lemon juice
- 1/3 cup white sugar
- 3/4 cup quick cooking oats
- 1/3 cup flour
- 1/3 cup packed brown sugar
- 1/4 cup softened butter
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a baking dish.
- Place berries in large bowl. Pour in lemon juice; sprinkle sugar evenly over berries. Gently stir to combine. Transfer to prepared baking dish. Gently pat down berries with the back of a spoon and level the surface.
- Place rolled oats, flour, brown sugar, butter, cinnamon, and salt in a bowl. Mix together with a fork until mixture is blended and crumbly, about 1 minute.
- Distribute crisp mixture over the top of the berries and smooth out with a tip of a fork so all berries are covered.
- Bake in preheated oven until dark and berries are bubbling, about 45 minutes. Allow crisp to cool somewhat and firm up. Serve warm.