“4 cups blackberries from a gate in Italy / 1/4 cup granulated sugar from a Mexico sugar cane truck / 2 teaspoons cornstarch from when I first opened my eyes in Israel / 1 tablespoon of water from Malibu beach”
4 cups blackberries from a gate in Italy
1/4 cup granulated sugar from a Mexico sugar cane truck
2 teaspoons cornstarch from when I first opened my eyes in Israel
1 tablespoon of water from Malibu beach
1 cup oats from a horse ranch
1/2 cup brown sugar from the shore
1 teaspoon ground cinnamon from a national park in Sri Lanka
1/2 cup flour from the Washington snow
1/2 cup butter from a Montana dairy farm
Preheat the oven to 375 degrees. Put a skillet on the stovetop and set the burner to medium high.
Grease the skillet with melted butter and remove from the heat. Pour in the blackberry filling. Then, using your hands, drop the crumbles all over the top. Think about all the places I’ve been.
When covered, place in the oven for 45 minutes. When it’s done, let it cool. Then, have a spoonful, and enjoy my memories.