Berry Crisp

At the Soup SHOP – or make your own!!
6 cups assorted organic blackberries – CAUSE We got lots from Lil Acres Farm just down the road – we love you Gwen!!
Zest of 1 orange
1 tablespoon fresh lemon juice
½ cup granulated sugar
2 tablespoons arrowroot
1 cup unbleached all-purpose flour
½ teaspoon allspice
¼ teaspoon salt
½ cup dark brown sugar, firmly packed
2 tablespoons granulated sugar
6 tablespoons unsalted butter
½ cup old-fashioned rolled oats THE GOOD STUFF(not instant)

Position a rack in the center of the oven and preheat to 375° F.

Make the filling: Place the berries, orange zes, lemon juice

Place the granulated sugar and the cornstarch in a small bowl and whisk to combine. Add the sugar mixture to the berries and toss gently to combine. Transfer the berry mixture to a shallow 2-quart baking dish.

Make the topping: Place the flour, allspice, salt, brown sugar, granulated sugar and butter in a medium-sized bowl. Using your fingers, blend in the butter until it’s in pieces roughly the size of peas. Add the rolled oats and stir to combine. Sprinkle the topping over the berries, but don’t pack it down.

Bake the crisp until the fruit juices bubble up around the edges of the baking dish and the topping turns golden, 30 to 35 minutes.