- A BERRY NICE SUNDAY

This afternoon, after church, Kurt and I took a little walk down to the creek on our property and picked some blackberries. I wanted to make Blackberry Crisp for dessert tonight and the blackberries are just starting to ripen.

We wore our water shoes and walked right down the middle of the creek and in 20 minutes had about 10 cups of blackberries.

Here I am with long sleeves trying not to get stuck with sharp thorns. Blackberry picking is not for wimps!

We'll be picking blackberries all month. I'm hoping to make some jam too.

We came in and rinsed the berries and .....

VOILA! 1 hour later we had the most delicious dessert I've tasted in a LONG time! I'm including the recipe. It works with any kind of berry. The best part is that the crispy topping is on the bottom too! (That's my favorite part). BEWARE....this is NOT low fat, low cal, or low sugar! ;)

BLACKBERRY CRISP

INGREDIENTS

• 5 - 6 cups fresh blackberries
• 4 - 5 tablespoons white sugar
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups butter

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries 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 40 to 45 minutes, or until fruit is bubbly and topping is golden brown.
5. Serve with vanilla ice cream.