Black and Blue Crisp

My freezer went on strike the other day and decided to no longer participate in keeping its contents frozen. Not good. The repair man came out, replaced a fan, collected a large sum of money and went on his way. A full 24 hours later, it was still on strike, but only the top half. Everything from the ice drawer up was completely thawed. Oh well, when life gives you lemons, it's time to fire up the oven on a 97 degree day and make something with the most precious thing in there...blackberries that I had carefully frozen so I could make this very recipe...on a cooler day.

Black and Blue Crisp

2 cups fresh or frozen and defrosted blackberries
2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, gently toss together the blackberries and blueberries, and white sugar; set aside.

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.

Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown. I like this best served warm with a drizzle of fresh cream on top. Zeke and the kids like it with a scoop of vanilla ice cream.