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I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. When I make my downsized version, there are never any leftovers either!
This recipe is:
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Nutritional Facts 1 serving (1-1/4 cups) equals 576 calories, 25 g fat (14 g saturated fat), 61 mg cholesterol, 245 mg sodium, 87 g carbohydrate, 6 g fiber, 6 g protein.
Originally published as Blackberry Crisp in Taste of Home February/March 2004, p31
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Reviewed on Sep. 11, 2011 by leslierea
the only thing i would change is put little more crisp topping other then that it was PERFECT!
Reviewed on Aug. 14, 2011 by NorCalEllen
I made this recipe with my eleven year old niece (she did most of it) and we were delighted that it was a good to eat as it was easy to make. We used long-cooking oats as that's what I had and it was great!
Reviewed on Feb. 01, 2011 by kafaughn
Wonderful, especially with vanilla ice cream on top! Big enough for four people.
Reviewed on Aug. 06, 2010 by sioux13208
I was looking for a crisp recipe to use some fresh blackberries and came across this. I looked at my blackberries and saw they had gone bad so I used a combination of frozen blackberries, a Dole berry blend with strawberries and blueberries, and some fresh blueberries (about 3 c. of fruit). Then I used one plus a half of the amounts of all the ingredients and a little extra cornstarch and lemon juice. It turned out awesome!
Reviewed on Mar. 17, 2010 by alwaysmnm
Made this when blackberries went on sale. So delicious and easy to make!
Reviewed on Mar. 21, 2009 by carolynstowers
I used frozen berries, so I changed the receipes by adding a spoon full more of sugar and I covered the top with tin foil for the last 10 minutes. Very good desert.
Reviewed on Feb. 08, 2009 by sandyraebriggs
My family loved this. I served it warm with vanilla ice cream in small glass bowls for the four of us.The recipe said 2 servings but it served all four.
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