Berry Crisp

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.

Berry Crisp

Ingredients – filling:

  •  1 1/2  cups sliced/diced strawberries

    Berry Crisp

    Berry Crisp – fresh out of the oven. One helping removed before it even cooled!

  • 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:

  1. Pre-heat oven to 375 degrees F.
  2. Put all the filling ingredients in a large bowl and gently mix. Set aside.
  3. In another bowl, mix topping ingredients (except for butter) thoroughly. Add the butter and mix again.
  4. Put the fruit mixture in a deep dish pie pan.
  5. Cover with the topping mixture, spreading out evenly.
  6. 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!


Granola – for breakfast and snacking

I’ve been on a granola kick lately. I used to make it a lot when the kids were younger, but got away from that. Then my daughter made this granola for us that we really liked and inspired me to start again. Got her recipe and then made some changes just because I could. I’ve made this a few times and it’s gone over quite well. I had searched the Internet for recipes, but they all had too much oil and/or sweetener in them. So this is what I came up with…

UPDATE: Updated 8/26/17 to reflect my current use of ingredients.





  • 8-9 cups Old-Fashioned Oatmeal
  • 1 1/2 cups natural whole almonds
  • 1/2 cup chopped pecans (or use 2 c almonds)
  • 1 cup roasted unsalted sunflower seeds
  • 2/3 – 3/4 cup roasted unsalted pumpkin seeds
  • 2 rounded Tbsp cinnamon
  • 1/2 tsp. nutmeg
  • 3/4 tsp. sea salt
  • 1 1/2 Tbsp. Vanilla
  • 1/2 cup Extra Virgin Olive Oil
  • 1/3 cup REAL Maple Syrup
  • 1 – 2 cups dried fruit – I’ve used cherries, raisins, currents

Put it Together

  1. In a large bowl, combine oatmeal, seeds, nuts, cinnamon, salt
  2. In a small bowel combine oil, maple syrup, and vanilla.
  3. Pour the syrup mixture over the cereal mixture. Mix thoroughly to coat everything.
  4. pour in two cake pans and spread out evenly.
  5.  Bake at 260 degrees for 1 1/2 hours… stir every 30 minutes to bake evenly.
  6. Remove from oven and put granola into large bowl. Let cool. Add dried fruit and store in containers.
I put this on my yogurt/fresh fruit mixture for breakfast. My son likes to eat it by the handful as a snack.
There is room for a lot of variation in the recipe…. you could use a mixture of grains, add some flax meal. Substitute walnuts for the pecans. Use honey instead of maple syrup…. you get the picture :-).