Aaah, the perfect dessert for an August evening-
Berry Crisp
4 cups fresh berries
2/3 cup sugar
2 tablespoons flour
¼ teaspoon nutmeg
½ teaspoon lemon juice
Topping:
½ cup butter
1 cup flour
¼ cup brown sugar
½ cup oatmeal
Combine berries with flour, sugar, and spices. Pour into a greased 8”X12” baking dish. Cut butter into remaining topping ingredients and sprinkle over berries. Bake at 350 degrees for 35 to 45 minutes or until bubbly. Serve warm with ice-cream.
Icebox Ice-cream
2 cups heavy whipping cream
½ cup sweetened condensed milk
2/3 cup chocolate syrup*
Beat whipping cream with an electric mixer until soft peaks form. Beat in milk and syrup. Pour into a freezer-safe container and freeze until set. *You can use other flavors of syrup. I’ve used this recipe to make vanilla ice-cream too (which is best with berry crisp)- use vanilla syrup or corn syrup with a little vanilla extract added. This is creamier than regular ice-cream, but kind of harder to scoop out.
Grace to Anna in August
Anna, Ancient One of Hills and Valleys
Great Mother, Spirit of the Sacred Earth
Of Flowing Waters, Babbling Brooks
Giver of blackberries and sweet corn,
Yours is the hands and breasts that feed us,
Accept our humble thanks and praises.
May we honor You on this day.
Last week, me and baby went to the blackberry patch and found a few (mostly) ripe blackberries. We’ve walking over there about every day and we always seem to find a few- he eats them as quick as I can pick them! Yesterday, though, I found a whole handful of ripe blackberries, plus a bunch that were out of my reach. So I guess it’s officially blackberry time! Oh, they are so good!
