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Michigan Blackberry Crisp

Inn owner Bill Swisher is a chef who trained at the Ritz-Carlton Hotel, Chicago.

Desserts, Snacks, Midwest Home, B & B Specials, Kid Friendly, Regional Ingredients, Spring/Summer, Vegetarian

Crust Topping

One cup flour
One cup sugar
One teaspoon baking powder
One beaten egg

Filling

Two tablespoons flour
Three-fourths cup sugar
Four to five cups fresh Michigan blackberries (You can also use blueberries.)
One-half cup (one stick) melted butter

Preheat oven to 375 F. Combine all topping ingredients and blend until crumbly.

Gently toss berries with flour and sugar and spoon into buttered 9 X 12-inch, 3 and one-half-inch-deep baking dish. Sprinkle topping on berries. Drizzle butter over topping. Bake for 45 minutes to one hour.

Yield: 10 servings.

 
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