Monthly Archives: October 2018

Tolt River Park

Now that it is fall, Jasmine and I are taking advantage of the season and going on hikes all over the greater Seattle area. This weekend, we took a trip northeast of here to the Tolt River Park in Carnation just off of the Snoqualmie River. It is fun to get out of the city and suburbs for a bit on the weekend and have an enjoyable day wandering around the trees and river.

The park was next to the town of Carnation which grew many of the titular flower so I had to include a picture of a flower farm.

The park was next to the town of Carnation which grew many of the titular flower so I had to include a picture of a flower farm.

The first part of the hike was the prettiest - a nice river crossing on a very wobbly bridge.

The first part of the hike was the prettiest – a nice river crossing on a very wobbly bridge.

Behold my attempts a pretty photography.

Behold my attempts at pretty photography.

There was access to the river so we got to spend time on the banks skipping stones.

There was access to the river so we got to spend time on the banks skipping stones.

And we also hiked up mossy mountain trail which seemed like and appropriate name at time, thought fern hill may have been more accurate.

And we also hiked up a mossy mountain trail which seemed like an appropriate name at time, though fern hill may have been more accurate.

Blackberry Cobbler Crisp

We’ve been a bit busy of late, but the posts are now back. To celebrate, I’m posting on blackberry cobbler crisp! This is one of our favorite desserts during blackberry season so I thought I would share. The recipe is written for blackberries, but it could also be made with raspberries, blueberries, or similar berries. This recipe is basically two recipes combined together so there are three parts to the recipe.

Part I:

This is the easiest step! Clean and drain 5 cups of berries. Pour evenly into a 9 x 9 in glass pan and sprinkle with cinnamon. Set aside and preheat the oven to 350 degrees F.

Part II:

Make the cobbler.

  • 1 cup sugar
  • 8 tablespoons melted butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1 egg
  • 1/2 teaspoon vanilla extract

Combine all the ingredients and mix thoroughly. Drop onto the fruit in spoonfuls. Do not mix with the blackberries or spread it evenly. The mixture will sink in naturally. Set aside.

The blackberries covered in cobbler.

The blackberries covered in cobbler.

Part III:

Make the crisp:

  • 8 tablespoons melted butter
  • 1 cup oats
  • 1 cup all-purpose flour
  • 2/3 cup brown sugar
  • Pinch salt

Combine all the ingredients and mix thoroughly. Spoon over fruit and cobbler mixture so that as much of the top is covered as possible. Don’t worry if it’s even or if you don’t cover the whole top.

After the crisp is added.

After the crisp is added.

Put in the oven and bake until the fruit juices are boiling and the crisp is slightly browned (about 30 minutes). Let cool before serving and enjoy!

Mmmm, cobbler crisp!

Mmmm, cobbler crisp!