|My food photos aren’t nearly as nice as the ones in Martha Stewart magazine, but I DO have a jadeite pie plate!|
I love to bake. I’m a good baker. I’m also a distracted baker. If I forget to put a timer on, well, lets just say things can go belly up pretty damned fast. I love my broiler, but my broiler doesn’t love me.
I’ve spent the last 2 weekends picking blackberries. I live right below Grouse Mountain in North Vancouver, and there is a path under the power lines (appropriately called Powerline Trail) that I’ve been walking my dog on for the past couple of weeks. That was how I noticed the blackberry bushes, and the abundance of fruit bursting off the vine. People (or bears?) have cut trails into the bushes, so you can get deep in there and get the ripe juicy berries that would otherwise be lost.
My sister says I’m obsessed, but I have gotten probably $60 worth of berries out of there in the last couple of weeks. I’ve already made muffins, a streusel cake, topped my crepes with them and made a crisp. The berries I don’t use I’ll just freeze for smoothies.
The crisp was going to be so good. Simple ingredients, easy to throw together. Ah, f it weren’t for the broiler, and my multi-tasking while I should have been oven watching. I put the crisp in the oven and set my timer for 50 minutes. I peeked when the timer went off and though “it needs to be a bit browner on top, I’ll just pop the broiler on for a minute, or ten. I don’t know how long it was on for, but by the time I remembered about it there was some pouring out of the oven and a thick black crust on top. I almost cried.
I picks the worst of the charred bits off and had a taste. At this point it was hard to tell if it was burnt oats and sugar or blackberries so I decided that we’d just try to eat it for dessert and if it was awful we’d chuck it.
I’m happy to report that despite the few burnt tidbits it was amazing! Something about being so overcooked sort of caramelized the sugar and berries and made the topping chewy and toffee-like. Not your traditional crisp, but good nonetheless.
I’ll make another one this week, I promised a friend I’d bring it over for tea, so we’ll see if I can manage to not screw that one up.
Here’s the recipe!
Summer Berry Crisp
2 c. blueberries
2 c. blackberries
2 c. raspberries
(I used ALL blackberries)
1/4 c. sugar
1/4 c. flour
1/4 tsp cinnamon
1 c. rolled oats
1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 c. cold unsalted butter cut into sm. pieces
*Pre-heat oven to 350.
*Butter a 9″ Pyrex glass pit plate (I happen to have the cutest green jadeite one!)
*Combine the berries, sugar, flour and cinnamon in a bowl and place in the pie plate.
*Combine the topping ingredients. Use a pastry blender or two knives to cut the butter into the dry ingred. until it resembles coarse meal.
*Sprinkle topping over berries.
*Place pie plate on cookie sheet in case of very juice overflow.
*Bake in the centre of the oven until bubbling and topping is golden brown. DO NOT bake until black, like me. About 1 hour should do it.
* Serve with ice cream or whipped cream.
NOTE: I just saw the nutritional information as I was transcribing this recipe from Epicurious… 460 calories per serving WITHOUT ice cream! Wow! Def not low fat but so, so, so good!