I love to eat and cook local! In one summer I picked blueberries, raspberries and blackberries in Washington state. I’ll have to come back and pick some cherries.

 

Liz Amazing’s Blueberry Crisp Recipe

I’ve made this with peaches, blackberries and now with fresh-picked blueberries. They are ALL good!

9 x 9 baking dish (I use a 6.5 x 9.5)

Enough sliced or chopped fresh fruit to fill the bottom (blueberries, blackberries, canned or fresh peaches, apples, no need to chop berries). Add sugar to taste. I added 1/3 cup to the blackberries.

1 C sifted self rising flour

¾ C sugar (+ some for the fruit)

1 egg

Cooking spray

Grease pan with butter. Stir flour sugar and egg together and plop on top of fruit in greased pan. Some ingredients will still be dry. Don’t worry, just pour all of it on top of fruit. Bake at 350 for 40-50 minutes, spraying with cooking spray near the end to brown. If baking in an RV oven, bake at 410.

 

Crabcakes (low filler)

 

1 egg

¼ C mayo

1 TB fresh parsley or 2TB dried

1 tsp mustard

2 tsp worchestershire sauce

1 tsp The Usual all purpose seasoning

1 tsp lemon

sprinkle of salt (or none)

 

1 lb fresh crab meat (don’t mash)

14 saltine crackers, into crumbs

 

Bottled lime ranch dressing

2 TB butter, melted

 

Whisk the top ingredients. With spatula, gently add crab and saltines. Form into two patties. Freeze for 15 minutes or refrigerate for an hour or up to a day.

 

Pan fry in iron skillet. Pour butter over each patty and serve with lime ranch sauce.