Sunday, August 7, 2011

Berry Crisp

This is a composite recipe; I took ideas from several different people, and this is what I came up with. Berry-wise, I used raspberries, marionberries, blueberries, and strawberries. But you could use pretty much any combination of berries--or even peaches.

6 or more cups fresh berries (frozen if necessary)
4 tablespoons white sugar (you could probably omit this if you wanted)
2 cups all-purpose flour
2 cups rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1 cup butter
Chopped pecans (optional)
Cinnamon sugar (optional)

Preheat oven to 350 degrees F. Put the butter in a 9x13-inch baking dish, then put the dish in the preheating oven until the butter is melted. In a large bowl, gently combine the berries and white sugar; set aside. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and pecans (if using). Add melted butter and stir until well distributed. Press half of oat mixture in the bottom of a 9x13-inch dish. Cover with berries. Sprinkle remaining oat mixture over the berries. Sprinkle cinnamon sugar over the top, if desired. Bake for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

This is delicious. The only thing Steve suggested was more fruit, which is interesting due to the fact that he's a recovering no-desserts-with-fruit person. I used 5 cups of berries in the crisp, but I've edited the recipe to suggest 6 cups or more. Go wild.

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