Saturday, July 31, 2010

I've got the magic in me.

A couple weeks ago, I bought a bunch of fruit, cut it up and froze what was leftover. Today, whilst browsing the Farmer's Market, I saw MORE blueberries. Now, the ones that I froze had to be used in a pie, crisp, smoothie, etc. These new fresh ones I could eat right away. My mind started working and I decided to make a crisp out of the ones at home, and buy new fresh ones to eat by themselves. Smart, right?

So, frozen berries went into the sink to thaw a little. This is when I realized I didn't have as many blueberries as I originally thought. So...

I added some frozen blackberries! I had an abundance, what else could I do?

Then you add a little syrup, a little sugar, a little flour, a little cinnamon... and you have yourself the filling. Smelled as wonderful as it looks!

Then you make the actual 'crisp', a personal favorite. Oats, flour, brown and white sugar... pretty basic.

Bake it and voila! Blueberry/Blackberry crisp.
Doubles as an air freshener.

Blueberry/Blackberry Crisp

8 cups [approx.] mixed blue and black berries
3 tablespoons maple syrup
3/4 cup sugar
1/4 cup flour
3/4 teaspoon cinnamon

1 1/2 cups oats
3/4 cup flour
3/4 brown sugar
3/4 cup sugar
1/3 teaspoon salt
1 1/2 stick cold butter, cubed


Preheat oven to 350 degrees. Butter 9X13 glass baking pan.

Pour maple syrup over berries and gently mix. Combine flour, sugar and cinnamon in separate bowl. Gradually mix in with berries/syrup. Pour evenly into pan.

Combine crisp ingredients with a pastry cutter until well mixed. Pour over berries.

Bake for 45-50 minutes until berries are bubbling and crisp is golden brown.

Note: Its smart to bake on a cookie sheet in case the berries bubble over the edge of the pan. :)


  1. I wanted black berries soooo bad, but they were too expensive.

    Did you save me a piece?