Homemade Hump Day: Farmer’s Market Edition Part 2

10 Jul


Last week I showed you the haul I got at the Mueller Farmer’s Market and the yummy Cucumber Salad with Roasted Chocolate Cherry Tomatoes I made with it. BTW, I made a pasta dish the next night and was kicking myself for not throwing in some of those tomatoes. So next time it’s pasta night, those will be the first thing I put in it.

After making the salad, I still had the blackberries and peaches. I love this time of year in Texas because I know I’m never more than 10 minutes from a stand on the side of the road selling Texas peaches. So. Good!…Anyway…that fruit had dessert written all over it.

It had Blackberry-Peach Crisp written all over it to be exact.

So I helped that fruit fulfill its fruity destiny and made it into a Blackberry-Peach Crisp.

I used this Betty Crocker recipe and it turned out really well. This was the first time I’ve used wheat flour so I was a little skeptical about how the crust would come out but it SO. GOOD. Poss the best crust I’ve had on a crisp.

Blackberry-Peach Crisp

Blackberry-Peach Crisp
2 cups blackberries
1 tablespoon cornstarch
3 cups sliced peaches or nectarines (3 medium)
3/4 cup packed brown sugar
1/2 cup Gold Medal® whole wheat flour
1/2 cup old-fashioned oats
1/4 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Heat oven to 375º. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.

Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.

Bake about 30 minutes or until topping is golden brown and fruit is tender.


One Response to “Homemade Hump Day: Farmer’s Market Edition Part 2”

  1. http://play2learnwithsarah.com July 14, 2013 at 6:36 pm #

    I live in the Austin area too, but haven’t made it to the Mueller FM yet…I’ll have to check it out!

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