Cherry-Blackberry Crisp
I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. —Wanda Allensworth, Webster City, Iowa
Ingredients
- 2/3 cup packed brown sugar
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 4 cups frozen pitted tart cherries, thawed
- 2 cups frozen unsweetened blackberries, thawed
- TOPPING:
- 1-1/2 cups all-purpose flour
- 1-1/2 cups sugar
- Dash salt
- 2/3 cup cold butter
- 1-1/2 cups finely chopped walnuts
- Whipped cream
