Let It Burn

*Your white chocolate will be chopped and mixed in with the streusel, I was figuring out the best way to do it in this pic :) Pear White Chocolate Blackberry Crisp with Streusel Topping By: Diana Frazier 2-4 ripe pears, sliced (no need to peel) 6 cups fresh blackberries, rinsed and drained 1/4 cup tapioca 3 cups sugar 2 cups flour 1 tsp cinnamon 1/2 cup butter plus 2 Tbsp, room temperature 1/2 cup white chocolate chips, chopped (more if you want it super sweet) Preheat oven to 350 degrees. Butter sides and bottom of 9x13 glass baking dish. Place sliced pears in the bottom of the baking dish, covering the bottom.   Put blackberries in a bowl, sprinkle with 1 Cup of the sugar, add cinnamon, tapioca, and mix well. Pour over the pears.  In a separate bowl, stir together flour, white chocolate, and remaining 2 Cups sugar. Using a fork or pastry cutter, cut butter into flour until crumbly. Cover the pears and berries with flour mixture. Bake for 45 to 50 minutes (I act

Ok friends, THIS is a good recipe! Craig said he wanted to eat the whole darn thing. 4 Cups fresh blackberries, or frozen, thawed and drained well (I used fresh) 2 Cups sugar 1/2 teaspoon cinnamon 1 Cup all purpose flour 1/2 Cup (1 stick) butter, at room temperature Vanilla ice cream or sweetened whipped cream, for serving Preheat oven to 350 degrees. Butter sides and bottom of 2 1/2 qt casserole dish. Put blackberries in a bowl, sprinkle with 1 Cup of the sugar, add cinnamon, and mix well. In a separate bowl, stir together flour and remaining 1 Cup sugar. Using a fork or pastry cutter, cut butter into flour until crumbly. Pour sugared berries into prepared pan, and cover with flour mixture. Bake for 45 to 50 minutes (I actually did almost an hour). Serve with vanilla ice cream or a dollop of sweetened whipped cream.