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
Crisp topping
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
1 pinch salt
1/2 cup cold unsalted butter, cut into small pieces
whipped cream or vanilla ice cream, for serving
Preheat the oven 350°F; butter a 9-inch Pyrex pie plate.
Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate.
Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries.
Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.

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