Blackberry Beauty and a Delicious Crisp

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I bought a quart of beautiful, plump homegrown blackberries from a young Amish girl who was selling some items from her buggy at the corner of Ohio 41 and Sinking Spring Road last week in Pike County, Ohio last week. The Swartzentruber Amish do almost anything they can to stay self-sufficient and employed at home, so it’s not uncommon to see them selling produce, baskets, and other hand-made items from their buggies on busy intersections. In addition to blackberries, she also was selling some jam and heads of lettuce. Take a look at these blackberry beauties!  I asked her how her family uses blackberries and she said most often they’ll just spoon some over homemade cereal or on top of vanilla ice cream.  Both of those sound like yummy uses. I  made a joke with her about how I prefer these types of blackberries over the one that is more often in my life: my Blackberry phone. I got a silent stare from her that seemed to say: “Ha, ha, that’s the first time I’ve heard that joke – today.”   She said the drought has hit south-central Ohio rather hard, but that their blackberries had still done very well this year.  They were plump and juicy, that is for sure.

What to do with blackberries besides cereal or ice cream?  Blackberry pies, blackberry jam, and cake are also popular. My wife decided to take the blackberries and make a delicious crisp.  I give a thumbs-up to the recipe she used, take a look at this crisp Rachel made straight out of the oven and another picture with a scoop of vanilla ice cream. Yum!   Here is the recipe, which Rachel used from the Farmgirl Fare blog.  It’s a neat blog which most of you would probably enjoy checking out here (the link has a bit more info about the crisp)

FARMGIRL FARE’S BLACKBERRY CRISP

Topping:
1/3 cup organic all-purpose flour
1/3 cup organic whole wheat flour (or whole wheat pastry flour)
2/3 cup light brown sugar, preferably organic
2/3 cup organic old-fashioned oats (not quick cooking oats)
1/2 cup (1 stick/4 ounces) organic butter, cut into small chunks
Filling:
2 pounds blackberries (about 7 cups)
1/2 cup organic turbinado sugar (or granulated sugar)
1 to 2 Tablespoons organic all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon pure almond extract
Heat the oven to 375°.
For the topping:
Combine the flours, brown sugar, and oats in a medium bowl. Blend in the butter using a pastry blender, two forks, or your fingers until the mixture resembles coarse crumbs. Some larger chunks of butter are fine.
For the filling:
Place the blackberries in a large bowl and use a large spoon to toss them with the sugar, flour (use 2 Tablespoons if your berries are really juicy), and cinnamon. Sprinkle the almond extract over the berries and toss well.
Pour the fruit into an 8-inch square baking dish and cover evenly with the topping.
Bake for 35 minutes, or until the topping is brown and the fruit is bubbling. Serve warm or at room temperature, with vanilla ice cream or freshly whipped cream if desired.

 

 

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The Discussion

  1. Kentuckylady717 says:


    This looks and sounds good, we used to make blackberry jam cake and it was so good…..haven’t had one of those in yrs….my daughter likes blackberries on oatmeal……they are good no matter how you eat them….:)

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  2. I remember when I was about 15-16 years old, my grandfather’s 2nd wife had canned a bunch of blackberries & while we were visiting, I ended up making several blackberry cobblers.
    Cindy Harrison recently posted..PicturesMy Profile

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  3. Dawn Kirk says:


    We just went out for the third or fourth time to pick some near our house & they were done.Meaning,they were shriveled up & their season is over.(at least in that particular patch anyway!)
    I’m not looking for more,mosquitoes are horrendous.
    And speaking of bugs,do the Amish permit use of insect repellents? Am sure the Shwarztentruber (sp?) do not,but the others?

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  4. Dawn Kirk says:


    **Swartzentruber! Should have checked the spelling:)

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