…and a little light S&M for dessert

Pardon me whilst I wax nostalgic for a moment.  I have very fond memories of pretty much living on the beach during the summers of my childhood.  My grandparents lived on the waterfront, and my brother and I would spend every chance we possibly could running around on the sandbar which was revealed at low tide, building sandcastles, terrorizing the living crap out of every piece of sea life we came across, and drinking buckets full of lukewarm Tang which my Gramma would bring down in a plastic pitcher.

There are so many smells that I associate with those long lazy days, that it’s hard to choose a favourite.  Even the stranger ones seem to hit a happy place in my brain: the aforementioned tang of Tang, the saline waft of hot sun on rocks, the sweatiness of creosote on the pilings which lined the front of my grandparents yard, an occasional lilt of wild tea roses, and the omnipresent mingling of dry tree needles, moss and sun-scorched grass.  Then, at this time of summer, there would be the Dominator/trix of all the other smells: The ripening blackberries.

My brother and I would scour the beach for the best, most untouched patches of the blackberries, cramming our faces until our cheeks and chins were stained crimson, and we pooped purple for a week.  We took few precautions towards the thorns, and barely noticed the shred marks, which made our skin look like we’d tangled with a herd of particularly temperamental felines.

So, you can imagine my delight the other day while walking home with my groceries, and that familiar sweetness plucked at my nose.  Baskets of fresh local blackberries had made it to one of my local markets.

Needless to say, I picked some up, and brought them home to mingle with some fresh-from-the-yard blueberries which were just waiting for a purpose.

Thus S&M Crisp was on the dessert menu for that evening.  So titled because the berries were black and blue, and also as a small homage to those summer days long since past when my brother and I would endure excruciating pain for those moments of blissful berry-induced nirvana.

S&M Crisp

Preheat oven to 375°

Filling:

·      Blueberries and blackberries.  Yeah, ummm…I really don’t know a specific quantity. I conferred with my Mom on this one, and she’s in agreement that it's up to you.  You could use enough berries to make up anywhere between 2 and 4 cups.  Depending on the pan you use, and how thick you want the fruit layer.

·      1-2 Tbsp cornstarch

·      2 Tbsp sugar.  You may need more sugar depending on the sweetness of the fruit.

 Toss the fruit with cornstarch to coat, and then 2 Tbsp sugar.  

Crust:

·      3/4 c brown sugar

·      3/4 c flour

·      3/4 c oats

·      1/4 c softened butter (maybe a Tbsp or so more for blendability)

Smoosh crust ingredients together in bowl until blended.  I just use my hands.  Way easier to knead it together than have a brain aneurism with a spoon or spatula.

Bursting berries, ochred oats and failed photo focus

Sprinkle pieces of crust mix on top of prepared fruit, and chuck into preheated oven for 30-40 minutes.  Remove when crust is handsomely golden.  It’s also a good idea to place a cookie sheet underneath if you're using a shallow pan, as the fruit juices can blurp over the sides.

 

Okay, so I took the easy way out and bought the berries rather than put myself through the iron maiden of a blackberry patch.  However, this is my mothers recipe, and since I haven't given her credit for it until now, I think that's enough of an exercise in potential masochism to make up for it.

My friend Manuela was on hand to partake in the devouring of this little pan full of happiness.  She later recreated this at home, creating a vegan version by substituting a soy butter for the real butter.  I think the bible speaks of butter omission as one of the greater sins, but for vegans and/or the lactose intolerant I guess it's good you have non-cramping options.

Photo and vegan alternative courtesy of Manuela