When I think of summer, I think of berry picking. In the part of New England in which I live, wineberries are in season right now. You can find them in almost any wooded area. They are like a prickly weed! Fortunately for me, they grow all over my property. They are the perfect plant: I do nothing all year round, just make sure I do not mow over them in the spring. They need some light, but not bright light. (They are the only food I can grow on my wooded lot.) Picking berries and making a yummy snack or dessert is therefore super easy, even on the laziest summer day.
- Preheat oven to 350 degrees F.
- In a medium bowl, blend together softened butter, 1 cup flour and 1/4 cup sugar. Press into the bottom of an ungreased 8×8 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
- While crust bakes, make filling by mixing berries, juice, cornstarch and sugar together and bring to a boil over moderate heat. Cook, stirring, until thick and no longer cloudy, about 5 minutes, and remove from heat.
- Spoon filling into baked crust.
- Mix the topping ingredients together and then sprinkle all over the top.
- Bake in middle of oven until golden and bubbly, 25-30 minutes. Cool completely in pan on a rack. Cut into 1 1/2-inch squares using a plastic knife (disposable will do). Easier to cut with plastic than metal (true for brownies, too!).
- Now, enjoy and eat!