Tuesday, August 25, 2009

Classic Berry Crisp

The other day we were looking for something to do, so we decided to go pick raspberries at our local U-pick garden. Unfortunately, their fall raspberry crop was just getting started, so the pickings were pretty slim. However, their blackberries were in full force. As a general rule, I have a hard time paying for blackberries, since they're practically the state's weed. But we were there, really wanting berries, and they were thorn-less, so that in itself, was worth it. We ended up picking around 8 lbs of big, juicy berries in little less than 2 1/2 hours--not bad.

We brought them home, and decided to make homemade blackberry jam. We used the little 8 oz jelly jars, and made 9 beautiful garnet colored jars of yummy jam. Then we noticed there were still berries left over, but not enough to make another batch. So, without further ado, one Berry Crisp, coming up! And here's the recipe, so you can make your own delicious crisp. Enjoy!

Classic Berry Crisp

Prep time: 10 minutes
Cook time: 45 minutes
Serves 6

4 cups of berries, washed--we used blackberries, but you could use any combination of
1 tablespoon lemon juice
1/3 cup granulated sugar
1/3 cup flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
3/4 cup quick cooking rolled oats
4 tablespoons soft butter

Preheat oven to 375 degrees. Place berries in a greased, deep baking dish. Sprinkle them with lemon juice and granulated sugar. In a separate bowl, combine flour, brown sugar, cinnamon & oats. Cut in butter until mixture is evenly blended and crumbly. Spread mixture on berries, and bake for 40-45 minutes. Serve warm with your favorite ice cream or whipped cream.