Wednesday, September 14, 2011

Baking with Blackberries

We had a wet spring and a late summer--ideal weather for blackberries. (For those unfamiliar to this edible fruit, here's an informative site)


Food right outside my door. What to do? Pick it...
Rather instead of picking it, roll the plump black berry between your index finger and thumb. Ripe berries will fall into your palm. Within hours, I had a basketful.

You can eat blackberries right from the vine or on cereal or with ice cream or...
Here's a recipe

Blackberry crisp
4 cups (1L) of blackberries
1 1/4 cups (300 mL)) all-purpose flour
1/2 cup (125 mL) Deacon Vale Farm jam (I used plum, but you could use blackberry)
1 1/2 cups (375 mL) Heritage Ancient Grains granola
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ginger
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) butter, softened
In bowl, combine blackberries with 1/4 cup (50 mL) flour. Stir in jam and set aside.
In separate blow,combine remaining flour, granola, cinnamon and ginger. Stir in brown sugar and blend in butter until crumbly.
Press 2 cups (500 mL) of the granola mixture into bottom of 8-inch (2L) square baking dish. Spoon blackberry mixture over top; cover evenly with remaining granola mixture. Bake in 375 degree F (190 degree C) oven for 40 to 50 minutes or until deep golden brown and filling is tender.
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2 comments:

holessence said...

No fair -- you should have put a HIGH CALORIE warning on this post. I think I gained 3 pounds just reading it :)

Author Leanne Dyck said...

LOL. Sorry (evil laugh)
Seriously, you should see the recipe that inspired this one. I reduced the sugar by a cup and a half.