Blueberry & Apple Crisp

Blueberry & Apple Crisp

You can use any combination of berries such as black raspberry, raspberry or blueberry. Just as long as it measures 2 cups.

8 or 9 inch glass baking dish

1 cup flour

3/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon salt

1 egg

2 cups fresh berries

2 large apples, peeled and chopped
Mix berries and apples with 1 tablespoon of cornstarch.

2 tablespoons sugar

1 teaspoon cinnamon

Topping- In a medium size bowl mix with fork the flour, sugar, baking powder, salt and unbeaten egg.  I use my fingers to mix together and get small lumps. This is used for the topping.

Grease baking dish with butter. Place berries and apples into baking dish. Drop topping over fruit distributing evenly. 

Combine sugar and cinnamon in small bowl. 

Sprinkle sugar/cinnamon over the topping.

Bake at 375 degrees for 30 minutes or until topping is browned.  

This never lasts more than a day in our house.  Great served alone of with a scoop of vanilla bean ice cream.

Black Raspberries

Picked black raspberries from the yard today, the slight breeze kept the mosquitoes away.  Why do I always find myself in the yard still in my pajamas?

 I guess because early morning is a beautiful time of the day. Here is a picture of the berries.  The large red ones are from the cultivated raspberry patch.  They are slower to ripen.

Black Raspberry Syrup

Wash berries, place in saucepan.You can use any amount of berries, but at least 2 cups.
Add 1/4 cup water
Simmer on low until berries are soft.
Remove from heat . Over a glass bowl place fine mesh strainer.  Pour berries into strainer and press gently with the back of a spoon to remove extra juice.  Place bowl with strainer (and berries) into the refrigerator for a couple of hours to extract more juice.  When finished pour syrup into a glass covered jar and refrigerate.
Now I will be searching for how to use this marvelous syrup other than on pancakes. 
I forgot to mention that if you want sweeter syrup, add 1/4 cup sugar to the saucepan.