burnham berry blast

Not long ago I accidentally picked a whole lot of berries. My friend and I were chitter chattering and--boom, 4 hours later--22 pounds of strawberries, 17 pounds of marionberries and 76 pounds of blueberries. Needless to say, it was quite a shock to our postage-stamp sized kitchen. After much fretting and washing and sharing and eating and cobbling, the berries are safely tucked away in the bellies and the freezer. Fortunately, they were only a buck a pound. David and I decided on a 25 pound max limit from now on.

And just thought I'd tack it on: we have a very favorite crisp recipe. We have it for dessert and then the leftovers are wonderful with coffee for breakfast.

Berry Crisp (serves 9)

4-ish c berries
1/2 c sugar (use more for raspberries, less for very sweet berries)
2 T cornstarch
1 3/4 c quick oats
1 c flour
1 c brown sugar
1/2 t baking soda
1/2 c butter

Crush 1 c berries; add enough water to measure 1cup. In saucepan, mix sugar, cornstarch and berry mixture. Bring to a boil; cook and stir for 2 minutes. Remove from heat, stir in remaining berries. In bowl, combine oats, flour, brown sugar and soda. Cut in butter to make crumbs. Press half into a greased 9x9 baking dish. Spread with berries. Sprinkle with remaining crumbs. Bake at 350* for 25 minutes or until it's golden and bubbly. Eat warm or cold. YUM!

8/2011 Now I do 4-6 cups of berries. We like it even better with more! And less sugar if the berries are particularly sweet.