WHIDBEY BLACKBERRY CRISP

Berry mixture:
1/2 cup sugar
1/4 cup flour
1 quart Blackberries
1 teaspoon grated lemon peel
2 tablespoons blackberry brandy

Topping:
3/4 cup flour
1/4 teaspoon salt
3/4 cup rolled oats
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cut in pieces

Directions:

Heat oven to 350F. Butter an 8" square glass baking dish; set aside.

Combine the sugar and flour. Add berries and lemon zest and toss gently to evenly coat. Place in prepared baking dish. Sprinkle with the liqueur and set aside.

For topping, sift the flour and salt together. Add all remaining ingredients and blend with fingers until crumbly and well mixed. Sprinkle in an even layer over fruit. Bake until crisp is golden brown and fruit is bubbly, about 35 minutes. Let stand 15 minutes. Serve warm.

Can also use black raspberries or a combination of blackberries and/or black raspberries with raspberries.