The last couple of times we've had friends over for dinner recently, I've made this dessert, and each time it gives me a little thrill to see how much people like it when it really couldn't require any less effort or talent on my part. Now that berry season is about to be in full swing, I plan on making many different varieties around here on a smaller scale when the four of us want (and deserve) a good dessert after dinner. (But if you're coming over for dinner, I promise to serve something different)  Some have asked for the recipe, so I thought I'd share it here. It comes from one of my all-time favorite cookbooks, Mark Bittman's How to Cook Everything Vegetarian. 

Blackberry Crisp:

8 tablespoons (1 stick) butter

1 cup packed light brown sugar

1/2 cup chopped walnuts or pecans

3/4 cup rolled oats

1 tablespoon freshly squeezed lemon juice

1/2 tablespoon ground cinnamon or to taste

1 cup all-purpose or whole wheat flour

Pinch sea salt

Cream the butter and brown sugar together using an electric mixer, food processor or fork. Stir or pulse in the remaining ingredients until combined and crumbly; it won't hold together like a dough. (This step can be done in advance, just wrap mixture in plastic wrap and refrigerate until you're ready for it.)

Preheat oven to 400 degrees F.

In a large bowl, pour in washed berries. For a large crisp (enough for 8 people), I use about 8 cups of berries. Add in 1/2 cup of sugar or to taste. Pour sugared berries into a buttered baking dish. Break crumble mixture on top of berries until covered. Now it's ready for the oven.

Bake until golden or just starting to brown, about 30 minutes. Serve immediately or at least while still warm. 

Wasn't that easy?