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Trinculo's Cafe has won the award! July 11, 2002 It’s time to celebrate the wonderful berries of summer – specifically, blackberries. These succulent morsels are at the height of their season now and begging to be baked into something breathtakingly scrumptious, and we have the very thing: a quick and easy crisp that will have your grateful guests begging for more. This is a no-fuss, no-muss winner! For those of you who prefer them, substitute red raspberries. Just increase the sugar in the filling to 1 cup.Rich Blackberry Crisp Preheat oven to 375°. Topping 1 cup flour 1 cup sugar 1 tsp. baking powder 2 tsp. finely grated fresh lemon zest 1 beaten egg In a medium-sized bowl, combine all dry ingredients. Make a well in the center and blend in the beaten egg and lemon zest until crumbles form. Melt the butter but keep separate. Set everything aside. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Filling 2 TBSP flour ¾ cup sugar 5 cups fresh blackberries Mix flour and sugar in a small bowl. Place blackberries in a large bowl and sprinkle with this mixture. Toss gently to coat. Transfer to buttered casserole or baking dish (9” x 9”). Sprinkle crumb topping over berries. Drizzle the melted butter evenly over all. Place the baking dish on a baking sheet to prevent possible spillage during baking. Bake for 45 minutes or until topping is browned and filling is bubbly. Serves 6 fortunate berry lovers.Click here to see the previous column & recipe. Click here to return to the current recipe. Exploring the Epicurean with The Stray Gourmet is sponsored by Regina's Lair: The Smile of The Tiger
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