Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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Trinculo's Cafe has won the
award!
July 11, 2002
It’s time to celebrate the wonderful berries of summer – specifically, blackberries.
These succulent morsels are at the height of their season now and begging to be
baked into something breathtakingly scrumptious, and we have the very thing:
a quick and easy crisp that will have your grateful guests begging for more. This is
a no-fuss, no-muss winner!
For those of you who prefer them, substitute red raspberries.
Just increase the sugar in the filling to 1 cup.
Rich Blackberry Crisp
Preheat oven to 375°.
Topping
1 cup flour
1 cup sugar
1 tsp. baking powder
2 tsp. finely grated fresh lemon zest
1 beaten egg
In a medium-sized bowl, combine all dry ingredients.
Make a well in the center and blend in the beaten egg
and lemon zest until crumbles form.
Melt the butter but keep separate.
Set everything aside.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Filling
2 TBSP flour
¾ cup sugar
5 cups fresh blackberries
Mix flour and sugar in a small bowl. Place blackberries
in a large bowl and sprinkle with this mixture. Toss gently
to coat. Transfer to buttered casserole or baking dish (9” x 9”).
Sprinkle crumb topping over berries. Drizzle the melted butter
evenly over all. Place the baking dish on a baking sheet to prevent
possible spillage during baking.
Bake for 45 minutes or until topping is browned and filling is bubbly.
Serves 6 fortunate berry lovers.
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