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.
Monthly Archives: October 2018
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.
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.
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!