Nothing beats fresh berries baked into a tasty crisp or cobbler. As the Memorial Day weekend and all its picnics and parties approach, I'll be sharing some recipes that sing summer!:) This recipe for homemade blackberry crisp comes from a neat blog, Farmgirl Fare, which I'm sure many of you would enjoy. The blackberries Rachel and I used for this were some beauties that came from a Swartzentruber Amish produce stand near Sinking Spring, Ohio.
FARMGIRL FARE’S BLACKBERRY CRISP
Summer Blackberry Crisp
- ⅓ cup organic all-purpose flour
- ⅓ cup organic whole wheat flour (or whole wheat pastry flour)
- ⅔ cup light brown sugar, preferably organic
- ⅔ cup organic old-fashioned oats (not quick cooking oats)
- ½ cup (1 stick/4 ounces) organic butter, cut into small chunks
- 2 pounds blackberries (about 7 cups)
- ½ cup organic turbinado sugar (or granulated sugar)
- 1 to 2 Tablespoons organic all-purpose flour
- ½ teaspoon cinnamon
- ½ 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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