Wednesday, July 20, 2016

Blackberry Season

Our wild blackberries are getting ripe. They are spread over a couple of acres, skirting a swamp. It's risky business picking blackberries. There are bees, deer flies and mosquitoes hovering. The brambles are dense and thorny. The tall grass has ticks in it, and the sun is beating overhead.

Still, every year our family spends hours picking. , that I'm sure everyone will remember, if only for the scars on out hands and arms from the thorns! We freeze the berries and make jam. We bake pies, cobblers, crisps and muffins.
Today Teddy and I picked 4 quarts, and I baked a super healthy Blackberry Crisp. We're thankful for summertime and blackberries.

·              3 cups fresh blackberries
·              ¼ cups Plus 1 Tablespoon Whole Wheat Flour
·              ½ cups Honey, Divided
·              ½ cups Rolled Oats
·              ¼ cups Chopped Walnuts
·              1 teaspoon Cinnamon
·              ½ teaspoons Ginger
·              ¼ teaspoons Nutmeg
·              1 teaspoon Canola Oil
Preheat oven to 350°F.
Spray an 8″ x 8″ baking pan with cooking spray. In a large bowl, toss berries and 1 tablespoon flour together. Add 1/4 cup honey (reserve the remaining 1/4 cup of honey for topping). Pour fruit mixture into the baking pan. 
In a medium bowl, mix remaining flour, oats, walnuts, cinnamon, ginger and nutmeg until combined. Add remaining honey and canola oil. Combine the ingredients. Sprinkle the flour and oat mixture evenly over the blackberries.. 

Bake for 40 to 45 minutes until fruit is bubbly and the topping is browned and crisp. Let cool for 20 minutes. 

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