Saturday, July 19, 2014

Black Raspberry Picking and a Yummy Crisp

The kids and I went black raspberry picking at a local farm this week.  We are all about u-pick farms and try to do as many as we can each year including black raspberries, red raspberries, blueberries, strawberries, and apples.  I think I had the most fun on this trip as the kids quickly got tired of being poked and scratched by all the thorny bushes but I would still call the day a big success.  We got lots of black raspberries. Enough to snack on, freeze some, and make a yummy crisp for dessert!

As always, I now turn to Pinterest when I am in need of a certain kind of recipe.  I found this great recipe for a peach (which we also had laying around) and black raspberry crisp.  It was super easy to throw together and made the house smell so good.

After dinner tonight, we topped it with some vanilla ice cream and it was de-lish!!!! I just love all the fresh fruits and veggies that come with summer time!

Peach and Black Raspberry Crisp

Fruit Portion:
6 medium to small size peaches (or 4 large ones)
1/2 pint black raspberries
2 T. corn starch
1/3 c. sugar
1/4 t. cinnamon

Crisp Topping:
1/2 c. room temperature butter
1/2 c. flour
1 c. light brown sugar
1 c. old fashioned oats
1/4 t. cinnamon

Preheat your oven to 350 degrees. Peel and slice peaches. Mix corn starch, sugar, and cinnamon. Toss sugar mixture with peaches and black raspberries. Put fruit mixture into 9×9 pan.

In a mixing bowl, mix thoroughly (with two hands) the butter, flour, brown sugar, oats, and cinnamon together. Cover peaches and black raspberries with oat topping by crumbing the topping over the fruit.

Bake for about 35 minutes or until the crisp topping is a golden brown and the fruit juices are bubbling. Enjoy alone or add some vanilla ice cream!

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