Baker's Best of Health

I bought fresh blackberries at the farmers’ market this week, and my family gobbled them up so fast that I had to go back for more the next day!

Of course, blackberries are more than just yummy nuggets of juicy flavor. They’re brimming with compounds that can help prevent cancer and heart disease. Blackberries are also loaded with quercitin, which halts the production of histamine. That’s the substance that makes allergy sufferers sneeze, wheeze, and generally feel miserable. Maybe it’s not a coincidence that blackberries ripen just as the outdoor allergy season begins.

They’re good for you and they taste great—what can be better than that? How about this Blackberry-Peach Crisp recipe—it’s a family favorite that I like to bake whenever these berries are in season:

Preheat the oven to 350ºF. In a large bowl, combine 1 cup of rolled oats, 1 cup of sugar, and ½ cup of flour. Using a pastry blender or two knives, cut in ½ cup of butter until the mixture is well blended and moist enough to form a ball. Place 4 cups of fresh blackberries in the bottom of an 8-inch-square baking dish. Toss with ¼ cup of flour. Add two cups of fresh peaches to the baking dish. Sprinkle the crumb mixture evenly over the fruit. Bake for 35 to 40 minutes, or until golden brown.

That’s all there is to it! And at only 200 calories per serving, it’s a guilt-free treat you can truly enjoy.