To say this time of the year is my favorite is an understatement.  With all the fresh fruits and vegetables to be harvested right in my backyard (or my neighbors yard) and the local produce stands (yes, that means you, Herrick Farms) I am in the kitchen chopping, creating, baking, freezing, pickling and jamming all day long.  For the past 3 weeks, we have had some kind of a blackberry dessert every single day.  No one has made any complaint as we all love the healthy, antioxidant rich, free berries.  I am already thinking of breakfast… perhaps a Blackberry-Zucchini-Melon Smoothie?  Yum!’

Here’s one of our favorite blackberry desserts of the season:

Blackberry Crumble

Filling:

• 5 cups blackberries
• 1 cup sugar
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• Dash of salt

In a large bowl, gently toss berries with above ingredients and put into 9″ x 9″ pan.

Topping:

• 1 cup whole wheat or white flour
• 1 cup oatmeal
• 1/2 cup brown sugar
• 1/2 cup butter (melted)
• 1/2 teaspoon cinnamon

In a medium bowl mix until crumbly and spread evenly over berries.

Bake at 350º, 25-35 minutes or until berries are bubbly and crumble is browned.

GLUTEN-FREE OPTION:  Replace wheat flour with gluten-free baking mix or brown rice flour or 1/2 brown rice flour and 1/2 tapioca flour.  Be sure to use certified gluten-free oats if necessary.

I would love to hear from you!  Please contact me through this website with any comments or questions.  You can also find me on Facebook, Instagram and Twitter.  Enjoy!

For more desserts, check out my book, The Power of Flour, here!