Thursday, Feb. 28 2013 4:10PM
Snow day dessert
By Jet Pabst
Started the day off in my PJ’s sitting around, watching TV and all the crazy (non-stop) news. That lasted 2 hours. I decided to head to the kitchen and see what I could have fun making. Not enough ingredients for any kind of soup. No yeast, meant no bread. Wait a minute. Blackberries that I froze last summer. My shop, A Thyme for Everything, located in downtown Lee’s Summit, sponsors a CSA through Fahrmeier Farms each growing season. We had blackberries a number of times during the summer, and I decided to freeze some for winter. Today is definitely what I would call winter. After a quick look around through the kitchen cabinets, it was clear I had the items needed for a simple Blackberry Crisp. A crisp is a baked fruit dessert with a sweet, crunchy topping. It can be made with a number of different fruits. Peach, apple, raspberry and others, or combinations of them. I don’t even measure usually, but paid attention to the measurements, just for you. Enjoy!
• 3-4 cups fresh or frozen fruit
• ½ cup (+/-) flour
• 3 T. granulated sugar
• 1 c. Old Fashioned Oats
• 1/3 c. brown sugar
• ½ c. butter, slightly softened
Preheat oven to 350⁰F. Place fruit in 8 x 8 inch baking pan. Toss with ½ cup flour and granulated sugar to coat. Mix oats, brown sugar, 1 T. flour and butter together till crumbly. Place over top of fruit. Bake for 20 minutes, or until fruit is bubbly. Serve with ice cream or whipped topping.
For more info on the CSA we sponsor, call us at 816-554-3755.