At the Farmer's Market, you can get just about any fresh fruit and vegetable you could imagine and find gems that you never knew existed! When I saw these blackberries and strawberries, I knew I had to get them now and would figure out later what I could make with them. How can you go wrong with fresh fruit anyway. This recipe was inspired by my love of fresh fruit and farmer's markets!
Blackberry Strawberry Goddess
Crust Ingredients: 1 cup all-purpose flour, sifted 1/4 cup white sugar 1/4 cup brown sugar, firmly packed 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 6 tablespoons cold butter 1/4 cup boiling water
Goddess Ingredients: 3 tablespoons cornstarch 3/4 cup sugar 1/4 cup cold water 1 tablespoon fresh lemon juice 1/4 teaspoon cinnamon 2 cups fresh blackberries, rinsed and drained 2 cups fresh strawberries, rinsed, drained, and diced
Preheat your oven to 400 degrees F.
In a large bowl, mix the flour, sugars, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. A food processor works wonders here, if you don't own one or are too lazy, like me sometimes to pull it out, use 2 forks to mash it up. If you want to stop at this point and make the Goddess later, store this portion in the fridge until ready to make everything and stick in oven. Butter needs to remain cold to create a nice crunchy topping.
In a saucepot, dissolve the cornstarch in cold water. Mix in remaining sugar, lemon juice, blackberries and strawberries.
Bring to a boil over medium low heat, stirring frequently. Once boiling turn off or this will bubble up on you and could over flow.
Evenly distribute sauce mixture to 6 ramekin dishes.
Stir boiling water into crust mixture just until the mixture is evenly combines. DO NOT over mix or butter will melt. You want as much of the butter mixture to remain in tact without melting.
Drop crust on top of goddess mixture in the ramekins by spoonfuls. You can spread it out or just leave it in clumps, either way, it's delish!
If you enjoy cleaning your oven, the don't worry about this step: Place ramekins on a baking sheet before baking, they WILL spill over!
Bake 18-20 minutes in the preheated oven, until crust is golden brown.
Drool & let cool, then top with vanilla bean frozen yogurt or ice cream, and ENJOY!