I ordered a little cookbook years ago from Oregon, when I was going through one of those moments of desperation. It was hot (118F. that's 47.7C.) and humid with no break in sight, and I was looking for a new state to live in. The two places I looked at moving to? Portland, Oregon on the west coast and Portland, Maine on the east coast! In a weak moment I ordered real estate brochures and a charming cookbook called- Oregon Sampler: Resorts & Recipes featuring a sampling of recipes from the resorts & people of Oregon, put together by the Assistance League of Corvallis. It's loaded with top notch regional recipes and this is my rendition of blackberry crisp with a three fruit combo ~ blackberries, peaches and boysenberries and a little thickener to hold the juice and fruit together.
FRUIT CRISP Serves 85 cups fresh fruit1 tablespoon lemon juice3 tablespoons sugar2 tablespoons corn starch~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~Crisp Ingredients1/3 cup flour1 cup old fashioned oatmeal1/2 cup firmly packed brown sugar1 teaspoon cinnamon1/3 cup butter, melted
- Place washed, prepared fruit in a buttered 9x13-inch baking dish.
- Sprinkle with lemon juice
- Whisk sugar and cornstarch together; sprinkle evenly over fruit.
- Combine flour, oatmeal, brown sugar, cinnamon and melted butter; sprinkle evenly over fruit.
- Bake at 375F for 30 to 35 minutes.
- Serve warm. Top with cream for an old-fashioned dessert or with a dollop of sweetened whipped cream.
Or course this crisp can be made with any combination of fruits or a single fruit. It would be wonderful with just peaches, blackberries, boysenberries, plums, apricots, strawberries, rhubarb or pears. With so many fresh fruits available and those I freeze for the times seasonal, local fruit is not available . . . I can see a lot of Fruit Crsips in our future . . . Over at Julie's!!!