At the Farmer’s Market, you can get just about any fresh fruit and vegetable you could imagine and find gems that you never knew existed! When I saw these blackberries and strawberries, I knew I had to get them now and would figure out later what I could make with them. How can you go wrong with fresh fruit anyway. This recipe was inspired by my love of fresh fruit and farmer’s markets! Every summer I crave going to the Farmer’s Market like a kid craves sweets! Seriously I am not sure if it is an addiction and obsession or what. Whatever it is, I DON’T CARE, I just enjoy seeing all the gorgeous summer bright and bold colored fruits and veggies, smelling all the fragrant aromas of freshly cut flowers, and our local market has hot sweet kettle corn…mmmmmm. Have you ever smelled fresh popped kettle corn? Y to the UM! I guess my husband is lucky that they only happen once a week around here, he might not ever see me otherwise. I don’t know if I am training my kids to enjoy farmer’s market for mommy, or for themselves, but I do hope they enjoy it as much as myself and take 2 things away, well 3 things away from it. (1) Buying local and organic supports out community and is better for our bodies, (2) spending quality time with family in the outdoors is therapeutic, (3) mommy really really likes them. I hope the memories I create with them now, resonate and continue with their families. I know this desert is served in heaven, when you try it, you will agree!
1 cup all-purpose flour, sifted
1/4 cup white sugar
1/4 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water
3 tablespoons cornstarch
3/4 cup sugar
1/4 cup cold water
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
2 cups fresh blackberries, rinsed and drained
2 cups fresh strawberries, rinsed, drained, and diced
- Preheat your oven to 400 degrees F.
- In a large bowl, mix the flour, sugars, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. A food processor works wonders here, if you don’t own one or are too lazy, like me sometimes to pull it out, use 2 forks to mash it up. If you want to stop at this point and make the Goddess later, store this portion in the fridge until ready to make everything and stick in oven. Butter needs to remain cold to create a nice crunchy topping.
- In a sauce-pot, dissolve the cornstarch in cold water. Mix in remaining sugar, lemon juice, blackberries and strawberries.
- Bring to a boil over medium low heat, stirring frequently. Once boiling turn off or this will bubble up on you and could over flow.
- Evenly distribute sauce mixture to 6 ramekin dishes.
- Stir boiling water into crust mixture just until the mixture is evenly combines. DO NOT over mix or butter will melt. You want as much of the butter mixture to remain in tact without melting.
- Drop crust on top of goddess mixture in the ramekins by spoonfuls. You can spread it out or just leave it in clumps, either way, it’s delish!
- If you enjoy cleaning your oven, the don’t worry about this step: Place ramekins on a baking sheet before baking, they WILL spill over!
- Bake 18-20 minutes in the preheated oven, until crust is golden brown.
- Drool & let cool, then top with vanilla bean frozen yogurt or ice cream, and ENJOY!
Let the drooling commence!