In the spirit of Salmonberry season, I'm feeling called to share a special recipe. What makes this recipe so special is that not only is it delicious, seasonal, and nutritious, but it also is always made with love by someone near and dear to our hearts: Mama Fallon!
Every time we visit Patrick’s family in New Jersey, his mama Cathy greets us with a freshly made berry “buckle” (also known as a crisp or a crumble), and I gotta say, it’s one of our all-time favorite desserts!
Cathy uses a variety of berries for her crisp-- usually whatever is in season at her local farmer’s market (NJ is known for its blueberries). Since we're not in New Jersey, and Salmonberries are ripe and abundant in our neck of the woods these days, I figured I’d use these local juicy wild treasures to re-create Mama Fallon's epic berry buckle/crisp. It's a nice way to add a little sweetness to an otherwise tart berry, plus it warms our bellies and our hearts and reminds us of Pat's family and home.
Mama Fallon’s (Salmon)berry Crisp recipe:
2 pints Salmonberries (or other wild berries of choice)
1/4 cup smashed walnuts
2/3 cup rolled oats
1/3 cup flour
1/2 cup brown sugar
1/2 stick of butter
Step 1: Preheat oven to 350 degrees.
Step 2: Lightly grease a baking pan with oil or butter.
Step 3: Arrange berries onto the pan.
Step 4: Mix the walnuts, oats, flour, sugar, and melted butter in a mixing bowl until well combined.
Step 5: Spread mixture evenly over the berries.
Step 6: Bake for 30 to 45 minutes.
Enjoy with a scoop of vanilla ice cream! Mmmmm... the perfect blend of sweetness and tart!
Now go on and grab your kiddos and a basket and get to Salmonberry pickin'! Be sure to leave some berries behind for the birdies when you’re foraging- they've got lots of nesting babies to feed these days. Perhaps you'll spot some on your wander!
Got a favorite Salmonberry recipe that you'd like to share?? Please do so in the comments below!