I did it AGAIN!

Baked that is. I followed a recipe and put it in the oven... and it was a desert! I'm so proud =). My Martha Stewart co-worker Nancy brought in a fabulous fruit cobbler and I begged for the recipe and made it a few days later. It was THAT GOOD.
I don't follow directions very well though. Aren't you surprised? Sugar cookies? Me? No way. I used a healthy alternative instead - GRANOLA. I doubled the recipe and used a 9x13 glass pyrex instead. It was awesome! Next time, less sugar - it doesn't need all that extra, the fruit is good enough. Key ingredient? Fresh squeezed lemon... to die for! It's sour and sweet and oh so good.

Here is the Martha original recipe:

Ingredients

Serves 4

• 4 cups fresh blackberries (about 14 ounces)
• 1/4 cup sugar, plus 1 tablespoon
• 3 tablespoons all-purpose flour
• 3 tablespoons fresh lemon juice
• 3 tablespoons unsalted butter, softened, plus more for ramekins
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 6 store-bought sugar cookies (about 2 ounces), coarsely crushed
• 1/4 cup rolled oats

Directions

1. Preheat oven to 375. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.
2. Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.
3. Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.