Willie’s Blackberry Crisp

In the Northwest we have 2 varieties of wild blackberries. One we seek out and the other seeks us out- and threatens to take over our garden every year. Both varieties are delicious, they just lend themselves to different uses. The small, coast trailing blackberry, with it’s sweet-tart flavor, is prized for cobblers, pies and jams. The large Himalayan, which is juicy and seedy, is best in crisps, jellies, spritzer base and vinegars. This recipe is a good way to use the larger berries that are so abundant.

Willie’s Blackberry Crisp
Makes 6 servings

Crust Topping:
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 egg, beaten

Blackberry filling:
2 tablespoons all-purpose flour
3/4 cup granulated sugar
4-5 cups fresh or frozen blackberries
1 stick unsalted butter, melted

• Preheat the oven 375˚ F.
• In a medium bowl, combine the flour, sugar and baking powder. Make a well in the center of the dry ingredients and blend in the egg, mixing until crumbly. Set aside.
• To prepare the filling, mix the flour and sugar in a small bowl. Place the blackberries in a large bowl and sprinkle with the flour and sugar mixture. Toss gently to evenly coat the blackberries.
• Transfer berry mixture to a well-buttered 8-inch by 8-inch by 2-inch glass baking dish and sprinkle topping over berries.
• Drizzle melted butter evenly over the crumbly topping. Place baking dish on a baking sheet to prevent spillovers into the oven. Bake for 45 minutes.
  

Grammy's Chutney

Chutney is a sweet and spicy condiment that combines chopped fruits and/or vegetables with added spices. They may be served either cold or warmed, and are excellent over meats.

Grammy's Chutney

11/2 cups sugar
11/2 cups vinegar
1 large onion
1 green pepper
1 garlic clove
1 lime seeded and sliced thin
11/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 cup raisins

Caponata

The sweet and sour flavors of this braised vegetable condiment make it a nice accompaniment for grilled or roasted meats.

Caponata
Makes 8 Servings

2 eggplants, cut into small dice tossed with 1/2 cup olive oil
4 cloves garlic, finely chopped
1 yellow onion, finely diced
2 red peppers, seeded and cut into 1/4 inch pieces
2 yellow peppers, seeded and cut into 1/4 inch pieces
1/4 cup olive oil
1 cup pimento stuffed green olives, chopped
1/4 cup capers, drained
1/4 cup red wine vinegar
1/4 cup granulated sugar
1-28 ounce can of diced tomatoes in puree

• Spread the oil coated eggplant on a baking sheet and roast at 350˚ for 25 minutes.
• In a Dutch oven over medium-low heat add 1/4 cup olive oil. Sauté the garlic, onion and peppers. Add the olives, capers, vinegar, sugar and tomatoes and turn the heat down to low. Simmer, uncovered, for 15 minutes. Add the roasted eggplant to the tomato mixture and simmer for 15 minutes longer.
• Serve at room temperature.