Below, are three of my favorite recipes ever.
So good. So so good. Where I'm from we have a lot of blackberry bushes and apple trees, so we make crisps with whatever is in season at the time. My favorite dessert ever, especially with vanilla ice cream. Yum. We've also made this recipe using gluten free flour and it was still so good.
Note: We do not place the crisp layer on the bottom, just the top, the bottom layer had a strange texture for us- but you can try it!
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.|
|3.||In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.|
|4.||Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.|
If you dislike blackberries, I'm sorry, but most recipes I share- especially during the summer months - will feature them. Due to the abundance of blackberries at home that I mentioned previously, we use blackberries a lot when we have them, and never ever get sick of them. So, without further ado, blackberry pie!
Prep Time: 20 Minutes
Ready In: 30 min.
2 cups all purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes (or other) butter
4 to 5 tablespoons cold water
|1.||Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.|
|2.||Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.|
|3.||For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.|
|4.||For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.|