I had time the last two days to do some work in the garden. Every year the Marionberry canes must be cared for. I removed all the dead canes from last summer. Then, I selected the best new canes for trellising for the coming summer crop. I trained them around the trellis and trimmed them to fit the area. It is not a fun job, the thorns...the results are wonderful! The berry crop is plentiful and delicious. Look at everyones favorite, Marionberry Crisp!
Marionberry Crisp is one of the best summertime desserts. Especially with a little cinnamon that will have guests guessing what the secret ingredient is.
Ingredients
For the Filling
- 8 Cups Marionberries fresh or frozen
- 1/2 Apple Granny Smith, grated
- 1/2 Cup Sugar
- 2 Tablespoons Flour
- 1/2 Teaspoon Cinnamon
For the Topping
- 1 Cup Flour
- 3/4 Cup Butter unsalted
- 1 1/2 Cups Rolled Oats Old Fashioned, quick works fine too-and we prefer Quaker Oats
- 1 1/2 cups Brown Sugar
- 1 Pinch salt
- Ice Cream for serving-we use Tillamook
Instructions
- Heat the oven to 350 degrees.
- In a bowl, mix together the berries, apple, sugar and flour.
- Pour into two tart dishes, or an 8x8" baking dish.
- In a large bowl, combine the flour, oats, sugar, salt and mix to combine thoroughly.
- Add the butter and using a pastry cutter, cut it into the mixture.
- Then, use your hands to gently squeeze and mix the topping until it all comes together when you squeeze it in the palm of your hand.
- Bake at 350 for 20-30 minutes or until golden on top.
FROM - Oh Sweet Basil
