blackberry crisp

the goods:

1 and 1/2 cups all-purpose flour

3/4 cup light-brown sugar

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1 teaspoon salt

5 pints blackberries

2 tablespoons instant tapioca

3/4 cup granulated sugar

1 tablespoon grated orange zest, plus 1/4 cup fresh orange juice

Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined.

In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice.

Pour blackberry mixture into a 2-quart baking dish.

Sprinkle evenly with flour mixture.

Bake until top is golden and juices are bubbling, 50 minutes.

Let cool 20 minutes.

Serve warm with vanilla ice cream.