Blackberry Buckle

Blackberry Buckle

1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
Just a fine sprinkle of freshly grated nutmeg, if you like
1/4 cup cold butter
1/2 cup oats (can use 1/2 c flour instead if you prefer, but we like the oats best)

In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice, sprinkle over batter. In a small bowl, combine the cinnamon, nutmeg and remaining sugar and oats. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake, uncovered, at 350 for 45 minutes or until a toothpick inserted near the center comes out clean. I usually carry sweetened cream in my whip cream maker to top it, but you could use Cool Whip or a can or Redi*Whip.