Berry Crisp

By sheller

Excellent crisp recipe!

Ingredients

• For the Topping
• 1 cup all purpose flour
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• Pinch of salt
• 1/2 tsp. ground cinnamon pr 1/8 tsp. nutmeg
• 8 Tbs. slightly softened unsalted butter, cut into pieces
• 1 cup old-fashioned oats
• For the Fruit
• 3 cups blackberries
• 3 cups raspberries
• 1/3 cup granulated sugar, more or less as needed
• 1 Tbs. cornstarch
• 1 Tbs. lemon juice
• 1/2 tsp. ground cinnamon
• 1/8 tsp. nutmeg

Details

Servings 8

Preparation

Step 1

Making the Topping

Combine the flour, both sugars, salt, and cinnamon or nutmeg in medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Work in the oatmeal with your hands until it is well distributed. Refrigerate the topping until needed.

Making the Crisp

Heat the oven to 350 degrees.

Put the berries in a large bowl. Taste the fruit and sprinkle on the sugar to make as tart or sweet as desired.

In a small dish, dissolve the cornstarch in the lemon juice. Pour over the fruit. Add the cinnamon and nutmeg and toss gently.

Pour the fruit mixture in an 8 or 9 inch square glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half the topping (keeping the other half refrigerated) and bake for 20 minutes.

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling- another 15 to 35 minutes, depending on the fruit. Let cool for 20-30 minutes. Serve warm.