Combine 1/4 cup sugar, 4 to 5 tablespoons flour and 1/2 teaspoon cinnamon; gently fold into berries. Spread in a greased 9" pie plate. Combine remaining sugar, flour and cinnamon; add salt. Cut in margarine a little at a time with a fork or pastry blender. Add chopped nuts and zest, if using. Sprinkle topping over berries. Bake at 400 degrees for about 20 minutes, or until golden.
This Mom’s Blackberry Crisp recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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