David and I spent this drizzly, bank holiday Monday scrambling on river banks and reaching through fences to pick the juiciest, blackest berries. The ones that would fall into your outstretched hand as soon as you touched them, smearing juice down your arm, and making your mouth water with its heady scent. We came home with scratches and cuts from the berry bushes and rashes from their poisonous neighbours, but eating a warm bowl of FRESH blackberry crisp made it more than worthwhile. We plan on making the most of blackberry season and will do our best to pick each and every one in the Nottinghamshire.
I wish I had a picture of the crisp, but it was gone as soon as it came out of the oven. You can never go wrong with any fruit crisp. They are delicious and the easiest baked dessert!
Here's how I made mine.
Blackberry Crisp Recipe
5 cups of blackberries
1.5 - 2 Tbs. of unrefined sugar
generous amount of lemon zest
for Topping:
1 cup oats
1/4 - 1/3 cup brown sugar
1/3 cup butter
generous amount of cinnamon
a little more lemon zest
(I don't remember exact measurements for the topping since I just eye it. You can't really mess it up though.)
What really makes it delicious is the zest and cinnamon combination! It makes those berries burst with flavour!
Bake for 20-25 minutes at 375 degrees F.
Enjoy with creme fraiche, custard, or ice cream!
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