Blackberries: Summer’s Versatile Fruit
Who remembers sweet stewed blackberries with biscuits? This was a common treat during blackberry season. Blackberries are still in season in North Carolina. This is a fruit that you can easily grow in your own yard or find at your local farmer’s market. Blackberries are also sold in supermarkets, however, purchase in season to get the best prices. These little fruits contain vitamins C and K. They are also high in fiber and manganese. Blackberries are delicious in salads, desserts, jams, and other dishes. Try this recipe for “The Best Blackberry Crisp” by Mel’s Kitchen Cafe:
The Best Blackberry Crisp
- 1 1/2 cup (5.25 ounces) old-fashioned or quick oats (I prefer the texture of quick oats here)
- 1 cup (5 ounces) all-purpose flour
- 1 cup (7.5 ounces) brown sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks, 16 tablespoons) butter, cut into tablespoon-size pieces
- 8-10 cups fresh blackberries (about 24-36 ounces), washed and dried well
- 1/3 cup (2.5 ounces) granulated sugar
- 1/3 cup (1.65 ounces) all-purpose flour
- 1 tablespoon fresh lemon juice
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
- Add the butter and cut it into the dry ingredients with a pastry blender or a couple of forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
- In another bowl, add the blackberries, sugar, flour, and lemon juice. Stir until combined.
- Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
- Sprinkle the crisp topping evenly over the top.
- Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
- Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.