Thursday, August 26, 2010

Summer Berry Crisp

Summer berry crisp

I made this crisp to show off the raspberries and blueberries I found at the farm stand. This not too sweet crisp calls out for a rich scoop of vanilla ice cream. Best part is, any berries will work in this crisp.

2 pints blueberries
2 half-pints raspberries
1 pound strawberries, sliced
1/2 cup flour
1/4 cup sugar
zest from one lemon (optional)

1 cup flour
1 1/2 cups oats
3/4 cup brown sugar
7 T butter
ground ginger
ground cinnamon
ground nutmeg

In a large bowl, combine the berries with the sugar and flour and zest. Be careful not to smoosh the berries. Set filling aside.

In a medium bowl (or food processor) combine butter, oats, spices and flour. I like it oaty, so I usually add a little more oats. Mix until it gets clumpy, and it sticks together when pressed between your finger tips. Top the filling with crumb.

Bake for 45-60 minutes at 350, or until it is bubbly around the edges.

If you do not have fresh berries on hand, you can use frozen berries right from the freezer and it will still be delicious! Use enough berries to fill your dish, I use a medium sized baker. If your dish is too big, you will need more crumb to cover all the filling. Another variation is to make individual crisps.

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