On Planting Fruit Trees (and a recipe for Blackberry-Blueberry Crisp).

blackberry and blueberry crisp

Two weeks ago, I went out to dinner with my family to celebrate my 31st birthday. My mom and sister were particularly excited for me to open my gifts, as they had already informed me that they’d chosen the perfect gift. As I unwrapped the presents, a theme began to unfold before me: a beautiful vintage cobbler pan, a cookbook for rustic fruit desserts. And lastly, a gift certificate to a local nursery. Specifically, a gift certificate for fruit trees.

I didn’t get it at first. Don’t get me wrong, I love fruit trees and I was very excited at the prospect of having my very own. But I wasn’t sure why they were so excited to give me fruit trees. And then they explained it: they gave me the gift of fruit trees because I’m the one that’s staying.

I am a planter.

I am rooted here in Portland.

As I mentioned previously, my sister and her husband and daughter are moving to Minneapolis to work with the urban poor. Specifically, they will working with the large population of Somalian refugees that have settled in Minneapolis. (To read more about what they’ll be doing in Minneapolis, check out their blog.)

On Friday, my sister and I will pack all of her earthly belongings into a Subaru wagon and we will then drive halfway across the country. We’ll see a lot of Montana and North Dakota, and eventually we’ll land in Minneapolis. My mom, brother-in-law, and niece will fly out a few days later and will join us, as we attempt to settle them into their new life in Minnesota.

To be completely honest, I’m a little bit of a wreck. I’m just not ready to say goodbye to them. Selfishly, I want them to stay here, but, in my heart I know that it’s their time to go. I know that this is what they are supposed to be doing. I’m heartbroken, and yet so proud.

And while they are off in Minneapolis doing amazing things, I’m going to plant some fruit trees and put down roots. I’m going to do everything I can to provide them with love and support them from afar.

That being said, I don’t think I’ll ever be able to bake another cobbler or crisp without getting a little bit sappy. I definitely blubbered a bit while baking this crisp (and also while writing this post).

So without further delay, I’d like to share this recipe for you. It’s quite lovely.

(Note: I’m still undecided as to what fruit trees I want. I’m currently thinking I’d like a Meyer lemon tree and a blueberry bush. What do you think I should plant?)

Blackberry and Blueberry Crisp
(Adapted from Savory Sweet Life)

Note: The original recipe calls for 6 cups of blueberries (and does not use blackberries), which fills a 9×13 pan. I made less filling (4 cups of berries), and filled a 9×5 pan and a small ramekin. I did make the same amount of crumble as the original recipe called for, as I like to have a lot of crumble!

Ingredients
For the berry filling:
1/4 cup white sugar
2 teaspoons cornstarch
2 cups blueberries
2 cups blackberries
Juice from one lemon
1/2 teaspoon nutmeg
1 teaspoon dried basil

For the crumble topping:
1/4 cup whole wheat flour
1/4 cup brown sugar
1/2 cup (1 stick) cold unsalted butter, cubed in 1/2-inch squares
1 cup rolled oats
1/2 cup whole pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt

Method:

Preheat the oven to 400 degrees. Grease your baking pan (with oil, butter, or nonstick spray) and set aside.

In a small bowl, mix the berries, sugar, and lemon juice. Mash the berries a bit (with a fork or spoon), and season with nutmeg and dried basil. Transfer the berry mixture into the prepared baking dish.

Meanwhile, in a food processor, pulse together the butter, flour, and brown sugar. Process until the mixture resembles coarse meal. Once combined, add in the pecans and process for a couple of seconds – until the pecans are chopped and incorporated into the mixture.

In a small bowl, gently toss the butter/flour/pecan mixture with the oats, cinnamon and salt. When combined, sprinkle this mixture over the berries in the pan.

Bake for 30-40 minutes, or until the crumb top is golden brown. Allow to cool for at least 15 minutes before serving. The crisp is great hot or cold, with a scoop of vanilla ice cream or a dollop of whipped cream.

**Funny side note: I tried to make fresh basil whipped cream to go atop this lovely crisp. I made it two different ways, and each time it was a dismal failure. That being said, I scrapped the idea of basil whipped cream and topped the crisp with vanilla bean ice cream. It was super delicious.

3 Responses

  1. Berries and cobbler are my favorite! I’ll have to try this. Best of luck to your sister…I’m sure that isn’t easy at all…my best friend moved away last year. It’s still hard sometimes :)

  2. Wow, super jealous of that gift certificate! Only thing I would say is, one blueberry bush doesn’t make more than a handful of ripe berries at a time. To have enough to bake you’d need 3-4 bushes. But they are awesome to have!

    My fam is all over the midwest, so I hear ya – it is far away. At least it’s a fun excuse to visit a very cool town and thank God, it has a large airport and won’t be too pricy :)

  3. Mary Thomas says:

    Blueberries love our Western Oregon weather but sadly those Meyer lemons are not hardy here. They can flourish if you have them in large sunny window for the winters.
    Thanks for your great recipes andsad your family will be so far away.

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