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IMG_2348Last night  I found that I was getting company and wanted to throw together a meal quick. I put out a Perdue Oven Stuffer Roaster to thaw overnight, along with a fruit blend of Blackberries, Red Raspberries, and Blueberries.

IMG_2344First on the list of things to accomplish this morning was making a batch of homemade Honey Whole Wheat Rolls, then baking the blackberry Crisp, boiling the eggs and frying the bacon for the Wilted Lettuce Salad, getting the vegetable ready to go on the roasting pan with the chicken, when that comes out of the oven, I will take the drippings and make roast chicken gravy, then put the red potatoes in the pressure cooker to make the mashed potatoes with cream cheese, then make the thin vanilla custard (lightly sweetened to go with the blackberry crisp. Pretty much a simple meal in Mennonite fashion.

IMG_2346Now the Blackberry Crisp recipe

6 cups frozen blackberries

1/2 cup sugar

1 Tablespoon Corn starch (mixed with sugar) and mixed with thawed berries to draw

Grated Lemon zest

Several pats of butter

Pour into a 9×13 inch buttered baking dish. Place several pats of butter on the top of the berries in the dish.

Top with the following:

CRISP TOPPING

2 Cups Old Fashion Rolled Oats

1/3 cup flour

1/3 cup Brown Sugar

1 teaspoon Cinnamon

1 stick butter melted

1/2 tsp baking soda

Mix together and spread out and pat on top.

Bake at 350 for approx 1 hour.

Serve with ice cream, whipped cream, custard, milk or all by itself.

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