Berries have been gorgeous this year, at home and roadside. These blackberry vines were just loaded! A crisp ensued. Summer happiness.

Big juicy blackberries, ready to pick.

Blackberry crisp

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This was my first try of a recipe for Apple Tart in the wonderful book The Apprentice, or at least the filling is. I used a Fred Meyer frozen pie crust, and yellow apples from my tree. It was GREAT even if I baked it a bit too long. Filling recipe: Core and cut about 4 golden delicious apples (2 lbs.) into 1.5″ pieces. Arrange like spokes in a wheel on pie dough. Sprinkle with 3 tablespoons of sugar and 2 tablespoons of cold unsalted butter, in pieces. Bake at 425 for one hour or until golden. (This was too long or too hot, but that’s an easy fix.) The flavor and texture was superb. It was so quick and easy, too!

Freshly baked apple tart, French recipe.

Connecting with Our World Tuesday, Macro Monday, Monday Mellow Yellows, Wednesday Around the World (WATW), Thursday Challenge (Orange), Photo Friday, Orange You Glad It’s Friday, Pink Saturday, Straight out of the Camera Sunday, and Saturday Show Off. If only one photo is showing here, please click on the curly letters of Sara’s Fave Photos Blog above to see a few more.