Like a kid in a candy store. The saying applies to me at a farmer’s market, in the cookbook aisle, and recently standing among piles upon tangles of blackberry brambles. I didn’t even know what I was going to do with so many blackberries, I just knew that I experienced regular pangs of delight as I horded my steadily swelling pile of syrupy berries.
Berries home: I washed them, placed them in single layer onto a cookie sheet and into the freezer (so they didn’t freeze as a unified blob). Once frozen, I threw them into Ziploc freezer bags—a promise of good things to come. A blackberry pie in February might feel like cheating but deep down inside I know it will be worth every bite.
One of my sons loves blackberries and helped me make this simple Blackberry Apple Crisp. He ranted and raved about the merits of this breakfast-worthy dish, full of fruit and oats and hardly any sugar at all! We did eat it for breakfast AND dessert for 3 days straight. Honestly, it probably has less sugar than most cereals. (And, he points out, food made at home simply tastes better than food from the store—what is not to love about this kid)?
Blackberry Apple Crisp
5 Granny Smith apples, thinly sliced (approx. 1/4 – 1/3 inch slices)
3 cups blackberries, fresh or frozen
1/2 cup sugar
2 heaping T flour
1/2 cup rolled oats
1/2 cup flour
1/2 cup chopped nuts
1/3 cup butter, melted
1/3 cup brown sugar, packed
1 tsp cinnamon
Preheat oven to 350; butter 9×13 inch baking dish. Peel, core and thinly slice apples and place in dish; top with blackberries (if frozen do not thaw first). Sprinkle with sugar and flour. Combine all topping ingredients, then sprinkle over filling. Bake 35-40 minutes. Serve with vanilla ice cream for dessert (and for breakfast plain or warmed with 1-2 T of half and half if you are feeling decadent).