Blackberry & Pound Cake Crisp

For this tasty pound cake crisp update, the freezer section at your grocery store is your friend. Just pick out your favorite frozen pound cake and dress it up with blackberries or another favorite berry.



PREP: 25 minutes
BAKE: 45 minutes
COOL: 15 minutes
OVEN: 350°F
MAKES: 6 servings

INGREDIENTS
1 10 ¾ -ounce frozen pound cake, thawed
1 cup all-purpose flour
¾ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1/3 cup cold butter, cut up
1 cup whipping cream
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
4 cups fresh or frozen blackberries

PREPARATION
1. Cut pound cake into ½-inch slices. Place slices on a baking sheet. Broil about 4 inches from the heat about 1 minute per side or until slices are lightly toasted. (Watch carefully so they do not burn.) Cut the toasted slices into fourths. Arrange pieces in the bottom of a lightly greased 2-quart rectangular baking dish. Set aside.
2. For topping, in a medium bowl combine the 1 cup flour, the brown sugar, cinnamon, and salt. Using a pastry blender, cut in cold butter until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl whisk together whipping cream, the 2 tablespoons flour, and granulated sugar until combined. Fold in blackberries. Spread the blackberry mixture over pound cake layer. Sprinkle topping over blackberry mixture.
4. Bake, uncovered, in a 350°F oven for 45 to 50 minutes or until topping is golden and edges are bubbly. Cool on a wire rack for 15 minutes. Serve warm.

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