
This past weekend, we had a bucketful of fun going berry-picking with friends. I wasn’t even sure what was in season, but the website: PickYourOwn.org provides local listings of pick your own (also called U-pick or PYO) farms in the United States, Canada, Britain, Australia, New Zealand, South Africa and other countries. There are crop calendars for each local area to tell you what is available to pick throughout the year, local weather forecasts and really easy illustrated directions to show you how to make jam, jelly, salsa, pickles, spaghetti sauce, applesauce, apple butter and 150 other recipes with step-by-step directions to can, freeze, dry or preserve the harvest.
It is a treasure trove of information. We packed our own lunch and enjoyed ripe, just picked boysenberries, blackberries and strawberries. Just beware of juicy fruit that can drip! The next day, we got together to make berry cobblers and freeze our berries for fresh smoothies all year long.
Very Berry Crisp
2 pints (4 cups) mixed berries, such as raspberries, marionberries, boysenberries, blueberries, or blackberries
½ cup of sugar
Topping:
- ½ cup all purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup firmly packed brown sugar
- ¼ teaspoon ground cinnamon
- Dash of ground nutmeg
- ¼ teaspoon salt
- ½ cup butter, or margarine, room temperature
- 1/4 cup chopped nuts (optional)
Vanilla ice cream or frozen yogurt
Preheat oven to 350 degrees F. In a bowl, combine berries and sugar. Mix well. Transfer to an oiled 9×13 baking dish. To make topping, in food processor combine flour, oats, sugar, spices, salt, and butter. Pulse until crumbly. Or combine ingredients in a bowl and using a pastry blender, cut in butter until crumbly. Mix in nuts. Sprinkle topping over fruit mixture.
Bake until fruit is juicy and topping is lightly browned, about 40 minutes. Cool on wire rack. Serve warm or at room temperature. Although it is scrumptious without ice cream, it is even better with it!
Julie Arnheim, Rubbingnickels.com

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