Rogue River Blackberry Crisp

There is nothing like the taste of a ripe, juicy August blackberry in the middle of January! We picked and froze most of our crop of blackberries this summer.
First, 4 cups of berries were taken from the freezer and placed in a bowl to begin defrosting.

Now it is time for preparing the crisp!
Preheat the oven to 350 degrees.
When berries are mostly defrosted, but not completely mix 1/2-3/4 cup of sugar with 3Tablespoons of flour. Pour blackberries into a 9 x 13 pan. Sprinkle berries with sugar flour mixture and let set. Push the partially frozen berries back and forth to make sure they are all covered and then leave them alone to finish juicing.

Meanwhile, mix together 2 cups of oatmeal, 1 cup packed brown sugar, 1/4 c flour and 1 stick of melted butter. Stir until all oats are moistened from the butter and then spoon over the top of the blackberries.

Mix 3 teaspoons of sugar and 1 teaspoon of cinnamon and sprinkle this over the top of the oatmeal mixture. Bake the crisp until done. This means you can see the purple, juicy, goodness bubbling around the edges of the oats, or about 40 minutes.


Eat the blackberry crisp warm with friends or family. You can serve it with a glass of milk, hot coffee, ice cream or whipped cream, and enjoy a taste of the Rogue's hot summer days in the middle of winter!