Blackberry Time Arrives

I bought a blackberry plant (Rufus fruticosus ‘Natchez’) to add to the garden a couple of years ago. With a little care after three years, it produced a plethora of berries in early June. Since the Natchez cultivar is thornless, the berries are easily harvested. I will freeze a few cups for later, but first, I made a little yummy. Here is my recipe for Natchez Blackberry Crisp.

Prep time: 15 minutes Cooking time: 25 minutes Serves 4 heartily

Ingredients

2 cups fresh blackberries

2 tablespoons sugar

1 teaspoon cornstarch

2 teaspoons cold water

1/2 teaspoon lemon juice

1/2 cup quick oats

1/3 cup pecans, coarsely chopped

1/4 cup all-purpose flour

1/4 cup brown sugar packed

1/2 teaspoon ground cinnamon 

1/4 cup cold butter, cut into small cubes

Directions

Place blackberries in a colander and gently rinse with cold water. Drain well. Pour into a greased 1-quart baking dish. Set oven temperature to 375*F. 

Mix the sugar, cornstarch, water, and lemon juice in a bowl until smooth. Pour over berries.

Combine the oats, flour, brown sugar, pecans, and cinnamon until just mixed. Using your fingers, mash in the butter until the mixture is crumbly. Sprinkle evenly over berries.

Bake uncovered until bubbling, about 25 minutes. Serve warm topped with a spoonful of whipped cream.  Add a scoop of vanilla bean ice cream to moderate the warmth of the crisp.

It is so easy…Enjoy!