I’ve always liked Apple Crisp from when my Mother and Grandmother used to make it when I was a child…. fond childhood memories, comfort food and all that goes with it!
My daughter recently made a Berry Crisp when we were visiting her – it was sumptious. Got the recipe from her and adjusted to what we had on hand. The fruit measurements are close to what I had available. You can use any combination you have on hand just so you have 4 1/2 – 5 cups of fruit – even if it’s only one or two kinds. I’ve been thinking of using peaches or nectarines for one of the fruits sometime.
Ingredients – filling:
- 1 1/2 cups sliced/diced strawberries
- 1 cup blueberries
- 1 1/2 cups blackberries
- 1 cup raspberries
- 1/4 cup sugar (I’ve been using raw cane sugar)
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 1 tsp. cinnamon (I love Penzey’s Vietnamese cinnamon.
- 2 tsp. corn starch
Ingredients – Topping:
- 1 1/4 cups rolled whole oatmeal (not quick kind)
- 1/2 cup whole wheat flour (I use pastry flour)
- 1 tsp. cinnamon (See my Penzey’s link on filling)
- 1/3 cup light brown sugar.
- 1/2 tsp. sea salt
- 1/4-1/2 cup chopped nuts (I’ve used sliced almonds or pecans cuz that’s what was there. You can omit if you wish, but why??)
- 1/4 cup butter, melted
Put it Together:
- Pre-heat oven to 375 degrees F.
- Put all the filling ingredients in a large bowl and gently mix. Set aside.
- In another bowl, mix topping ingredients (except for butter) thoroughly. Add the butter and mix again.
- Put the fruit mixture in a deep dish pie pan.
- Cover with the topping mixture, spreading out evenly.
- Bake in 375 degree F oven for 40 minutes or until fruit is done and topping lightly browned.
Serve plain, with whipped cream, or with vanilla yogurt. This is not overly sweet, so it could easily be served for breakfast. In fact, I have had it for breakfast. Hope you enjoy this as much as we do!