by DUZE
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my 38 recipes »
DUZE's Notes:
1 packet frozen marion blackberries (preferrably Stalbush) Ask a question about this ingredient
1 packet frozen Stalbush healthberry blend (black raspberries, wild blueberries, marion blackberries) Ask a question about this ingredient
1/2 pint fresh blueberries Ask a question about this ingredient
1/2 lemon, zest and juice Ask a question about this ingredient
1/4 cup organic dark brown sugar Ask a question about this ingredient
8 tablespoons organic unsalted butter Ask a question about this ingredient
1/2 cup organic all purpose flour Ask a question about this ingredient
1/2 cup organic rolled oats Ask a question about this ingredient
(a little less than 1/2 cup) dark brown sugar Ask a question about this ingredient
1 1/2 teaspoon ground cinammon Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
1/4 teaspoon fine sea salt Ask a question about this ingredient
preheat oven to 375 degrees F.
Ask a question about this stepmix the berries and 1/4 cup of the sugar in a small non stick cake pan, loaf pan or pie plate. Incorporate 1 teaspoon of the vanilla, 1 teaspoon of cinnamon, half the zest and all the juice of the lemon. Take two tablespoons of the butter and evenly distribute over the berries in little lumps.
Ask a question about this stepIn a small mixing bowl, mix the remaining ingredients to a crumbly consistency. I usually mash them with a fork to break up the butter. Sometimes if the butter is too cold to mix well I work through it with my hands. Spread the finished mixture over the berries in the pan.
Ask a question about this stepI tend to shake a dash of cinnamon over the top and sometimes an extra teaspoon of butter broken into little pieces to help brown the top.
Ask a question about this stepPut in the oven. You will start to smell it when it is nearly done. You want a nicely browned top with bubbling dark liquid at the edges. This tends to take 20-30 minutes. Serve hot from the oven in bowls with a scoop of quality vanilla ice cream on top.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
