Last weekend we visited my in-laws on the Puget Sound and they have blackberry bushes growing everywhere. Chris decided he’d like to pick some of the berries and make some dessert for everyone to enjoy. Yes, he’s the chef & baker in our family and we are so lucky to have someone who loves to make us delicious meals. Today I’d like to share some of the photos from picking the berries to the finished desert we devoured. I don’t blog about food very often because I am much more comfortable in the craft room but I thought you might enjoy trying these recipes too. (see below for the recipes)
The berries were growing everywhere but unfortunately the huge majority were on steep the hillside going down to the beach and there’s no way to get to them. Luckily there were some we could reach from the stairs, then more up and down the beach.
Examples of all the berries we couldn’t reach-
Gavin picked a handful on his own and when Gwen & I arrived at the beach he gave his bucket to her to eat. (so sweet of him to share) He was more interested in playing with the sticks and digging in the sand than helping daddy pick berries.
Gwen loved the blackberries and couldn’t get enough of them! We had to keep getting more from the others who were doing all the hard work because she finished off her bowl. Here she’s doing the baby sign for “more,” as she knocks her fists together to say “more blackberries” please.
Chris and my niece both got a bucket full of berries. Since they picked so many berries he decided they would have enough to make two desserts. This was a lot of berries!!
Chris and his mother settled on adapting the Rhubarb Crunch that’s a family favorite and trying a new recipe that Chris found online. Some of the berries were super sweet and others were tart so they adjusted their recipes below to ensure it would come out perfectly.
They both turned out really wonderful. The Blackberry Crunch (upper right- white dish) has the flower topping sitting a top of the berries. The Blackberry Crisp (left-larger pan) has the flower/oats mixture throughout the berries. We enjoyed it with a scoop of Tillamook vanilla ice cream (the best ice cream out there) and it was just perfect. I liked them both but my personal favorite, since there were two to sample was the Blackberry Crunch because it was sweeter and creamier. The Crisp was tart in some places because there wasn’t sugar added to the berries, it was just added to the oats mixture.
I’ve included the recipes below so you can try them too. Enjoy!
Mom’s Rhubarb Crunch
(family recipe) – adapted the original recipe below to make a Blackberry Crunch
6 cups Rhubarb cut into small pieces and put into shallow backing dish (9×9)
Mix and spreads over Rhubarb:
- 1 1/2 cups sugar
- 2 eggs beaten well
- 1 heaping TBS of flower
Mix together until crumbly:
- 6 TBS shortening or butter
- 1/2 cup brown sugar
- 1 cup flower
- 1 tsp baking power
- 1/2 tsp salt
Sprinkle crumbly mixture over rhubarb. Back at 375 until tender, 40-45 minutes. May serve with whipped cream. Serve warm or cold.
Triple Berry Crisp
(allrecipies.com) – just used blackberries this time
Prep Time: 20 Minutes/Cook Time: 40 Minutes/Ready In: 1 Hour
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 4 tablespoons white sugar
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 1/2 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, 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 9×13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.