It’s time for the long lazy days of summer here in New Hampshire, with hot sunny days and evenings cool enough to throw a sweater around your shoulders. With the beautiful weather comes the bounty of the local farmers’ gardens which is offered at the farmers’ markets as well as farm stands that appear on the back roads in the height of the summer.
Every day, I head to the farm stand that is just up the road from the inn to see what Mary Jo has to offer. Today she has corn on the cob, zucchini, summer squash, and the most gorgeous blueberries and raspberries. I picked up a few boxes of the berries and brought them home to make a batch of Summer Berry Crisp for dinner. Here’s the recipe:
6 cups of fresh berries(can be blueberries, strawberries, raspberries, or blackberries)
1 teaspoon cinnamon
juice of 1/2 lemon
1 tablespoon corn starch
2/3 cups brown sugar
5 tablespoons cold unsalted butter, cut into bits
1/2 cup rolled oats
1/2 cup flour
1/2 cup chopped almonds (optional)
1/2 teaspoon salt
Preheat oven to 400 degrees. Toss the berries with half of the cinnamon, the lemon juice, and 1 tablespoon of the sugar and the cornstarch. Put into a buttered 8 inch baking pan.
Combine the remaining ingredients in a bowl and mix with your hands until it is combined and crumbly. Spread the topping over the fruit and bake 30 minutes or until the topping is lightly browned. Serve with vanilla ice cream or whipped cream. This is the taste of summer!