One of my co-workers, Suzanne, is a fellow food lover and often passes along recipes. I love it because she's usually already tested the recipe and includes tips. Thanks Suzanne!
This is a goodie and perfect for this time of year. When she made it she used all blackberries and raved about the results. I followed the recipe and used the three different berries only because I didn't have a good spot for blackberry picking. It was delicious, but I will, at some point, try the straight blackberry version. Also, this makes for a great breakfast the day after!
SUMMER BERRY CRISP
- 2 cups blueberries
- 2 cups blackberries
- 2 cups raspberries
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, melted
Preheat the oven to 350°F.
Gently combine the berries with the sugar, flour and cinnamon; place in the baking dish.
NOTE: Use something that is deep enough that the crisp won't bubble over like a 9 inch square pyrex. You could also make individual servings in ramekins.
Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl.
Add melted butter until topping resembles coarse meal.
Sprinkle evenly over the berries.
Place the baking dish on a baking sheet.
Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 45 mintues to 1 hour.
Serve in dessert bowls with vanilla ice cream.
Oh, and there were leftover berries and my friend had brought me an amazing loaf of homemade French bread so I made this French toast the next day. Thanks for the delicious bread, Kelly!!