Jul 082019

This week, I am sharing two recipes that work well with grilled foods. The first on is a dessert and the second is a side dish.

2 3/4 cups Strawberries

2 3/4 cups Blackberries

1 1/3 cups Blueberries

1/2 cup Sugar

2 tablespoons plus 3/4 cup All-Purpose Flour

1/2 cup packed Light Brown Sugar

3/4 teaspoon ground Cinnamon

1/4 teaspoon ground Ginger

1/4 teaspoon Salt

5 tablespoons Butter

Butter Pecan or Vanilla Ice Cream

Preheat oven ot 350℉. Butter an 8-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in a large bowl. Transfer to baking dish. Bake fruit until juices bubble, stirring occasionally, about 5 minutes. Remove from oven. Increase oven temperature to 400℉.

Meanwhile, whisk together remaining 3/4 cup flour, brown sugar, cinnamon, ginger, and salt in medium bowl. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish. Bake the crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.


Good Cooking, Good Eating and Good Living!!!



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.