My version of Wild Blackberry Crisp is inspired by this recipe, with my adaptation below. The cinnamon, nutmeg, and ginger are perfect nods at the coming Fall just as we are rounding the corner towards the end of summer here.
I served this crisp warm, with a scoop of Black Raspberry Ice Cream from Stewart’s. If you’re not familiar with Stewart’s, it’s a chain of gas stations in Northern New York that’s known for its top notch, and wide variety of ice cream flavors. My favorite has always been their Chocolate Peanut Butter Cup, but when I stopped to fill my tank this week, I was reminded of other detectable options, like Adirondack Bear Paw.
I'm a Registered Dietitian and Personal Chef in Brooklyn, New York. I grew up around the dinner table, and believe that food is intricately woven through all of our stories. It holds memories of home, childhood, and beliefs; it comforts us, nourishes us, and creates a centerpiece to gather around.