There is such a bounty of beautiful produce at the Fort Scott Farmers Market, that it's difficult to decide what to make. In addition to making the Cool Cucumber Soup again (we ran out last week) we made Blackberry Crisp and White Bean and Eggplant Hummus. Delicious! We received a suggestion for next week to make tabouli salad-yum!
Fresh Blackberry Crisp
Ingredients
4 cups fresh blackberries
1/2 cup sugar
juice of 1 lemon
2 tablespoons flour, plus 1/2 cup
1/2 cup brown sugar
1 stick butter-must be cold
Directions
Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons flour. Pour into deep dish pie plate. In seperate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. sprinkle over berries. Bake for 30 minutes until bubbly.
*I think next time I make this, I'll add some chopped pecans and quick cooking oats to the "crisp" mixture.
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