Annie Gunn's Top of the Hill Farm Blackberry Crisp
with Anna Marie’s Vanilla Bean Ice Cream
Crisp Topping:
1/2 cup all purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
3 ounces melted butter
Mix all ingredients with a fork or dough hook until well mixed. Allow to sit and rest for 15 minutes.
Blackberry filling:
2 pounds or 2 quarts blackberries
1/2 cup vanilla sugar
1/4 cup honey
Zest of one lemon
1/2 teaspoon kosher salt
Four twists of peppermill
1/4 teaspoon ground cinnamon
Mix together and work until juices start forming. Fill six eight-ounce ramekins with filling. Top with crisp mixture. Bake at 350 degrees convection for 15 to 20 minutes. Serve with a scoop of vanilla bean ice cream.
