Here is a quick post about a dessert I threw together yesterday for a lunch with a friend. One of the perks of not working is having such a flexible schedule. I've taken the opportunity to take a break from sending out resumes and networking on several occasions to meet up with a few lovely folks in the area.
My intention was to make Blackberry Crumb Cake; however, I forgot sour cream at the supermarket and was too lazy to go get it! So, since I am going away this weekend, I took whatever fruit I had left in my fridge, threw it together, and made a simple crisp. Crisps are one of my all time favorite desserts. Always easy to make and delicious when the fruit is in season. I wasn't measuring all that accurately, so feel free to adjust as needed. Also, I made a bit too much topping, so I'd cut it back a bit next time.
Have a great 4th of July weekend!
Topping
1/2 cup flour
1/2 cup brown sugar
3/4 cup old fashioned oats
1/4 cup toasted slivered almonds
1/2 teaspoon cinnamon
1/4 teaspoon ginger
4 tablespoons butter, melted
Filling
12 oz blackberries (about 1 1/2 to 2 cups)
4 oz blueberries (about 1/2 cup)
2 nectarines, diced
1/4 cup sugar
1/2 teaspoon vanilla
2 teaspoons corn starch
Heat oven to 325 F.
For the topping, mix all ingredients in a bowl except for the butter. Melt the butter and then drizzle it over the filling mixture. Using a spatula, fork, or your hands, mix together until the mixture forms course crumbs. Set aside.
For the filling, mix all ingredients together in a bowl. Pour into an 8x8 baking dish or pan. Then, sprinkle the topping evenly over top of the filling. Bake for 45-50 minutes, until fruit is bubbling, and topping is golden brown. Cool on a rack and serve warm if you can.
