May 03, 2016

Beginning of Summer ~


















market blooms going on two weeks old!/typical coffee table scene/morel hunting/willow/pretty window ledge/apple blossoms/the newest goat babies/how lucky are they!/blackberry rhubarb crisp/ice age trail/walk in the woods, nature is medicine/feeding time for the ladies/lunch at the farm/marley guarding the deck

A few pics of the farm and life and a rhubarb crisp recipe ~ I picked rhubarb from a small patch on the farm and threw in some blackberries I needed to use. I always double the topping so it has the consistency of a coffee cake instead :) Definitely substitute the fruit or nuts depending on what you like.

Blackberry Rhubarb Crisp ~ 
1 cup or so rhubarb
1 c blackberry's
1/2 c crushed walnuts (pistachio would be good too!) 
1/2 c plus 2 T flour
1/3 c old fashioned rolled oats (if you're local, Snug Haven farm sells amazing oats at the market on Saturday's!)
1/4 tsp baking powder 
Salt
6 T unsalted butter, softened
3 T brown sugar
3/4 c sugar
2 tsp cornstarch 
Pinch of cinnamon

Preheat oven to 375 degrees. Let blackberries stand at room temperature and cut rhubarb into small pieces. Whisk together walnuts, flour, oats, baking powder and salt. Set aside. Put butter, brown sugar, and 1/4 c sugar in a bowl and mix until creamy in texture. Stir walnut mixture into butter mixture until just combined. Work through your fingers until it forms coarse crumbs. In a separate bowl, stir together blackberries, rhubarb, remaining 1/2 c sugar, cornstarch, cinnamon and salt. Transfer the fruit to a buttered 8 inch square baking dish. Sprinkle the topping evenly over the fruit. Bake for about 25 minutes. I bake mine until the edges are caramelized. YUM! *Note: I listed the measurements as you would need for a single topping, not double. 
Enjoy ~


" Your heart knows the way. Run in that direction."
~ Rumi


XO

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