If you’re lucky enough to live in a place where you can pick bowlfuls of wild berries, here’s a recipe that’s easy to make and irresistible to eat. Here, the weather has held us up, but we finally have wild blackberries! Now, it really feels like summer! You can make this dessert with any berry that you have. Peaches, nectarines, and raspberries all make wonderful combinations.
1 1/4 all-purpose flour
6 tbls. brown sugar
2 tbls. white sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 cup ground hazlenuts (or nut of choice)
12 tbls. butter
Stir the dry ingredients together. Chop the butter, still chilled into many pieces and work it into the dry ingredients. You want to produce little uneven bits of crumbly topping.
5 cups of blackberries
3/4 cup sugar
3 tbls. all-purpose flour
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
3 tbls. unsalted butter
Prepare the berries. You don’t want to wash blackberries (or raspberries, for that matter) until right before you use them. When you do wash them, do it gently with a sprayer. Lay them out on a towel (that you don’t mind staining) to dry, and hand-pick out the little pieces of nature that aren’t berries.
Mix all of the dry ingredients with the berries and pour into 8X8 pan, deep-dish pie pan, or something pretty that you can bake in. Dot with the butter.
Sprinkle the topping on the top of the berries, completely covering. Bake at 375F for about 30 minutes. The filling should be bubbling up, and your topping should be a light brown. Serve, of course, with vanilla ice cream. Yum!