IN THE KITCHEN :: classic blackberry crisp

Some recipes just speak to summer and memories. This Classic Blackberry Crisp recipe is adapted from Nick’s childhood where kids would all spend summers savoring the late sunsets, warm waters and best of Washington in Birch Bay. We would pick blackberries in large stainless steel bowls until our fingers were stained black with the juices and bring them to the kitchen where mothers and family friends would magically transform them into the most delicious crumbles and crisps.

We would bury our toes in the warm sand as the sun set on the horizon with our shirts off enjoying the warmth of the campfire and eating blackberry crisp with homemade vanilla ice cream until it was pitch black and we were happy with full bellies.

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 Recipe and photos: Valley & Co.  – adapted from Birch Bay family recipes from Nick’s childhood

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Blackberry Crisp {or use any berry you like}: 5 cups washed blackberries {fresh preferable} || 3 Tbs. white sugar || 2 cups all purpose flour || 2 cups quick oats ||   1 1/2 cups packed brown sugar || 1 tsp. ground cinnamon || 1 1/2 cups of unsalted butter {cold, cubed}

Rinse blackberries in a colander and thoroughly drain. In a separate bowl gently mix blackberries and sugar. Let sit. Preheat oven to 350.

For the topping: mix dry ingredients together until totally incorporated. Take the butter and work into the dry mixture. We prefer to use our hands – until it becomes a clumped crumble texture.

Grease a glass baking dish {we use a 9″ x 13″} and spread berry mixture. Generously top with the crumble mixture.

Bake for roughly 40 minutes or until topping is brown and berries are bubbling and delicious.

For the Strawberry Crisp: the recipe is the same – just replace the blackberries with strawberries.

What are your plans for the holiday weekend?

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