|1. Search each berry patch, looking for the one(s) with the most ripe berries.|
|2. Pick the ripest berries, one by one. Pick one. Eat one.|
|3. Admire the berries and eat a few handfuls.|
|4. Place in baking dish, add a bit of sugar and a couple of tablespoons of flour. |
Then add crisp topping (see below for recipe).
|5. Bake in 375 degree oven for 45 minutes.|
|6. Add two (small) scoops of vanilla ice cream. Enjoy. |
Then, wake up tomorrow morning and go pick some more berries before it gets too hot.
The recipe for the Crisp Topping comes from my all-time favorite cookbook author: Deborah Madison. I own (and often use) every one of her cookbooks. This comes from Vegetarian Cooking for Everyone.
6 tablespoons butter, cut into 1/2-inch chunks
3/4 cup brown sugar, packed
2/3 cup flour
1/2 cup rolled oats or chopped nuts (I use both)
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon, optional
Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the ingredients so that each piece is coated and you have a course, crumbly mixture. Use it to cover a shallow gratin dish of sliced fruit (or just-picked blackberries).