BLACKBERRY PUFF PASTRY CRISP This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Brigand Estate in Wills Point, Texas in 1982. 4 cups blackberries 3/4 cup sugar 1 tablespoon all-purpose flour 1 teaspoon lemon zest grated 1 sheet frozen puff pastry Preheat oven to 375. Combine blackberries, flour, sugar and lemon zest in a shallow baking dish and toss. Arrange puff pastry over blackberries trimming edges. Bake 35 minutes or until top is golden and juice is bubbling.

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