Blackberry (Marionberry) Crisp
We went on our first flying trip since COVID19 started. We knew we would be traveling less after having a baby, but we did not expect it would be over 2 years before we had a vacation!
My cousin was supposed to get married first week of April 20202, but it got postponed multiple times due to COVID19. They decided to elope in Hawaii a year ago, and finally this year they got to have their formal wedding in SoCal.
Apparently, since the original wedding they’ve added 8 new babies to the guest list, including Isabelle haha.
Most of our family in the USA is in SoCal, so it was a big reunion for us Uys. I haven’t seen many of them in years due to medical school and residency. It was also the first time our extended family got to meet Isabelle!
Flying was exhausting, especially with carrying the carseat and stroller. Fortunately, this was a relaxing, laid back trip more to see family than sightsee.
We spent two nights at Temecula by the wedding venue in a giant airbnb. The wedding was in a vineyard, and we explored downtown Temecula and other local vineyards. This was the first time our family had dressed up and gone to a formal event. Luckily Isabelle was very good during the wedding and she loves dancing during the reception (she went from happy dancing drunk to a cranky drunk when we went wayyyy past her bedtime, but these dancing videos are some of my fondest memories).
We then spent two nights in Newport Beach for more family fun at a resort. It was the first time Isabelle went swimming and she loved it. She even learned to blow bubbles underwater. We went to the beaches but it was very cold, and explored Balboa Island (Sugar N Spice was my favorite – yum).
In true Uy fashion, there was a lot of fun, chaos, and food (especially desserts – all the Uys have a sweet tooth). B always says he gains 10 lbs with my family.
Blackberry (Marionberry) Crisp adapted from Mel’s Kitchen.
Blackberry (Marionberry) Crisp
Ingredients
FILLING:
6 cups blackberries (I used frozen marionberry, an Oregon blackberry)
1/4 granulated sugar
1/4 cup all-purpose flour
2 teaspoons cinnamon
CRISP TOPPING:
3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup chopped nuts
6 tablespoons butter, finely diced
Directions:
Preheat oven to 350 degrees
In a mixing bowl, make the berry filling by tossing to combine all ingredients. Keep the berries frozen. Set aside. In a separate mixing bowl, combining all the crisp topping ingredients, making sure the butter is incorporated with the dry ingredients.
Pour the berry filling into an 8×8inch baking dish, or round 10 inch cast iron skillet. Top evenly with the oat crumble topping, and spread to an even layer.
Bake uncovered until the berry filling is bubbling, and the oat crumble is golden brown, about 30-40 min. Serve warm or at room temperature topped with ice cream or whipped cream.
