|
|
After our day at the beach, we hiked back to our house and bumped smack into a glorious thicket of blackberries.
We picked as many as our Frisbee would hold.
Here's my favorite recipe for blackberry crisp, adapted from "Berries: A Country Garden Cookbook" by Sharon Kramis. It's simple, delicious, and while not exactly low calorie, it's worth it because it tastes like summer in a bowl.
Crust Topping:
1 cup of flour
1 cup of sugar
1 teaspoon baking powder
1 egg, beaten
Blackberry Filling
2 tablespoons flour
3/4 cups sugar
4-5 cups of fresh blackberries
(blueberries and cherries are also wonderful)
4 tablespoons of butter, melted
Preheat oven to 375 degrees F.
In a bowl, combine flour, sugar and baking powder. Blend in egg until topping is crumbly.
In another bowl, place the blackberries and sprinkle the filling flour and sugar. Toss gently.
Transfer berry mixture to a buttered 8x8x2 inch glass baking dish and sprinkle topping over berries.
Drizzle melted butter evenly over the crumbly topping. Place baking dish on a baking sheet to prevent spillovers into the oven. Bake for 45 minutes, checking occasionally to make sure topping doesn't overcook.
Serves 6.
Dayna Macy, a writer and musician who can be found at www.daynamacy.com, is the Communications Director of Yoga Journal.
|
|
|
|
