It’s August, and the wild berries are ripening here in Northern California. Blackberries are the most abundant wild fruit here, and even though they are an invasive, non-native species, they sure offer a nice late summer treat. One of my favorite berry recipes, whether made with wild or domesticated berries, is berry crisp.
Organic Wild Berry Crisp
- 1/2 cup butter
- 1/3 cup honey
- 2 cups raw oats
- 1/4 cup walnuts
- 1/2 cup sunflower seeds
- 1/8 cup flax seeds
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp salt
Add the honey/butter to the oats mixture. Spread half of this mixture into the bottom of a 9 X 13 glass pan. Top with:
- 4 cups of berries (or more)
Add the other half of the crisp on top of the berries. Cook for 40 minutes at 350 degrees. If it starts to crisp too early, you can cover it in the oven. If you would like a moister crisp, pour 1/2 cup of orange juice over the assembled crisp before baking.
This recipe is adapted from one by Mollie Katzen.
Greene Onion says
Yummy recipes! My family are not vegetarians, but we are trying to eat more meatless meals. Thanks!
green blog says
Looks juicy to me. I hope they taste as good as they look. What’s the scientific name for it? I’ve been searching around in the net for this information but with no luck.
Jennifer Lance says
The kind of blackberries we have are Himalayan blackberries (Rubus armeniacus).