At the market, I was filling a bag with English peas when my friend Patty told me this was the last week for strawberries at Rent's Due Ranch. I had to add a half flat of strawberries to my produce order because I love Rent's Due strawberries. I'd freeze these seasonal gems for smoothies later.
In this recipe I blended 3 cups raspberries with 2 cups pitted pie cherries, and a handful of black raspberries. I flavored the fruit with about a half teaspoon crushed lavender buds, 2 tablespoons lemon juice, and 1/2 cup sugar. I used the same basic recipe to make a Cherry Crisp a few months ago. I don't know why people need new recipes all the time. (And by the way, how many cooking shows with endless recipes do we need?)
Red raspberries also arrived at the market, along with pie cherries. I found myself wondering how these two fruits might taste together. I bought a half flat of raspberries from Willie Green's Organic Farm in Monroe--the tiny half pints were pricey at $4 each, so you have to really want raspberries, and I did. The pie cherries were also costly, but the 2nds at Mair Farm-Taki were smaller and they were marked down to $7. a pound.
Finn was pleased when I set the two bowls in front of him. He clearly favored the raspberries, but my thought was why not pair the cherries and raspberries together in a dessert? So that's what I did.
(By the way, this is $30 worth of local organic fruit--and worth every penny!)
(By the way, this is $30 worth of local organic fruit--and worth every penny!)
I decided on a Lavender Scented Raspberry-Cherry Crisp, because I love the crispy topping. And the lavender--well you just have to try it and see. I used my "Northwest Berry Crisp Recipe," in my book as a pattern for my crisp. It's got a decadent-tasting, almost oatmeal cookie-like crust. I've found the best way to get a crispy top is to add maple syrup to the topping. The maple syrup holds the topping together and it looks so pretty and caramelized when it's finished cooking. I also used Nash's Soft Whole Wheat Flour for the topping.
In this recipe I blended 3 cups raspberries with 2 cups pitted pie cherries, and a handful of black raspberries. I flavored the fruit with about a half teaspoon crushed lavender buds, 2 tablespoons lemon juice, and 1/2 cup sugar. I used the same basic recipe to make a Cherry Crisp a few months ago. I don't know why people need new recipes all the time. (And by the way, how many cooking shows with endless recipes do we need?)
When you've got a basic crisp recipe winner, why not stick with it?
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