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Blackberry Buckle

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Member since 2006

Serves | Prep Time | Cook Time 45


1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
Just a fine sprinkle of freshly grated nutmeg, if you like
1/4 cup cold butter
1/2 cup oats (can use 1/2 c flour instead if you prefer, but we like the oats best)

In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy.

Add the egg and mix well.

Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.

Spread into a greased 9-in. square baking dish.

Toss the blackberries with lemon juice, sprinkle over batter.

In a small bowl, combine the cinnamon, nutmeg and remaining sugar and oats.

Cut in the butter until mixture resembles coarse crumbs.

Sprinkle over berries.

Bake, uncovered, at 350* for 45 minutes or until a toothpick inserted near the center comes out clean.

I usually carry sweetened cream in my whip cream maker to top it, but you could use Cool Whip or a can or Redi*Whip.

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