I hope everyone is having a safe and relaxing holiday. Justin and I spent the day together, walking downtown for lunch and snuggling on the couch watching movies. Tonight we’ll watch a few more, and maybe walk down to get a view of the fireworks.

Last night we had dinner with Lindsay and Chad, and we brought this lovely blackberry crisp…using the blackberries that we hand-picked together this weekend. With a scoop of ice cream, it made a perfect dessert.

Blackberry Crisp

• Cooking spray
• 8 cups fresh blackberries, rinsed and picked over (or blueberries, or raspberries)
• 1/4 cup honey
• 1/4 cup unbleached white all-purpose flour
• 1/4 cup butter, softened
• 2/3 cup brown sugar
• 1 teaspoon vanilla
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/8 teaspoon ground cinnamon
• 2 tablespoons to 1/4 cup walnuts or pecans, chopped after measuring

Preheat oven to 375F.

Spray an 11×14-inch baking dish with cooking spray. Set aside.

Toss the berries, honey, and white flour together in a medium bowl; then, put our hand in and squeeze one handful of the berries to release the juices. Toss again. Place the berry mixture in the prepared baking dish.

Combine butter and brown sugar in a food processor, pulsing to combine, pausing to scrape down the sides of the bowl. Add the vanilla and oatmeal and pulse until the oats are slightly chopped but not completely powdered.

Transfer to a bowl. Add the whole wheat flour and cinnamon, blending with a spoon to make a crumbly mixture. Stir in the nuts, if using. Scatter the crumbly mixture over the berries. Bake until the berry juices are thickened and bubbling and the topping is crisp and brown, 35 to 40 minutes.

Makes 6 to 8 servings.

Source: Passionate Vegetarian by Crescent Dragonwagon.