Recipe by Kimme Hargrove
Here is a simple variation to this classic Southern dessert. Serve with a scoop of vanilla ice cream for the perfect treat on a hot summer day.
4 cups blackberries
1 Tablespoon lemon juice
1 ¼ cup sugar
1 ¼ cup all-purpose flour
6 Tablespoons butter, melted
Preheat oven to 375° F.
Lightly grease a deep baking dish (preferably a 2 ½ quart round dish).
Distribute the blackberries in the bottom of the dish, and sprinkle with lemon juice.
In a mixing bowl, stir together eggs, sugar and flour (the mixture will be coarse).
Sprinkle the mixture over blackberries. Drizzle melted butter over the top.
Bake at 375° F for 40 minutes or until lightly browned and bubbly, and crust is slightly crispy.
Let stand 10 minutes.
Serve with vanilla ice cream or fresh whipped cream.
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