Husband decided to be a honeybadger and try to sneak a bite, after I told him it was too hot and he should wait. Guess what, honeybadgers evidently can’t handle the heat, so they let it cool like so…
If you follow along on Instagram, you probably saw what happened to this the other day, totally smashed it:
Snatched this recipe up from my cousins blog, A Day that is Dessert, which is a
obsessive daily read for me….totally jealous of where she lives and her photog and writing skillz.
Anywho, she whipped this up and I decided to be brave and do the same. It was deeelish. The only difference? I added a bit of cool whip, since I can eat a container of it all, by my-rockin-sugar-eating-self, so I figured why not….
from a platter of figs by David Tanis
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold butter, cut into small pieces
6 pints of raspberries, blackberries, or blueberries, or any combination thereof
1/2 cup granulated sugar
Preheat the oven to 350F.
For the topping, combine the flour, brown sugar, and cinnamon in a medium-sized bowl. Add the butter, and work it into the flour mixture with your fingertips until crumbly.
In a large bowl, gently toss the berries with the sugar. Pile the fruit into a large gratin dish or into two pie plates.
Spoon the topping over the fruit.
Bake for an hour, or until the topping is browned. Cool for 15 minutes before serving.
Yield: about 6 servings