Herbal Momma, aka, Kristine Farley loves everything herbal, but has an infinity for all domestic and home arts. This blog is a journal of family and domestic art activities that will be published in her forthcoming book, Herbal Momma's School of Domestic Arts.
Blackberries galore... they are more abundant than any year that I can remember. We already have 9 gallons in the freezer and more to pick. I think we will make Blackberry Ice Cream tomorrow.
This recipe is taken from my Quick & Healthy Recipes Cookbook, coming soon in E-book format.
This is a family favorite recipe that can be used for any fruit;
fresh or drained.
I love to have it leftover for breakfast with cottage cheese.
Yummy any time warm or cold.
Make a 9X13" pan.
4 to 6 cups fruit
2 cups oatmeal 2 cups whole wheat flour
1 cup sugar (white or brown) 1 tablespoon cinnamon
1 cup melted butter (or 1/2 cup butter & 1/2 cup olive oil)
Optional add ins: 1/4 teaspoon nutmeg, 1/2 cup raisins, 1/2 cups chopped walnuts or pecans
Grease 9X13" pan. Place prepared fruit (and raisins, optional) into pan. Combine remaining ingredients in medium sized bowl. Mix well. Sprinkle over fruit. Bake at 350' for 40 minutes or until the fruit juice bubbles on the sides of the pan. Enjoy!
~ Please tell me what you are doing with Blackberries or what your favorites are.