Berry Crisp

Berry Crisp 550

So here is the scenario.  We have just finished eating a tasty easy dinner and Obed and I were craving something sweet and fruity.  I go into the kitchen and quickly realize that I have no fresh fruit and I really didn’t want to make any serious effort, if you know what I mean.  Then I turn, and as if being smacked in the face with a 2 x 4, (just because that is the visual I though would bring a chuckle) I remember the frozen berries and vanilla ice cream I had in the freezer.  That is when I decided that a simple crisp a la mode was in our near future.

I found a old simple stupid recipe from Bon Appetit for a Mixed Berry Crisp and I was set to go.

First you want 24 ounces of frozen berries of your choice.  Mix it up however you want, strawberries, blueberries, blackberries or raspberries.  I just used blueberries and strawberries because that is all I had.

Berry Crisp

Pour 1/4 cup of sugar over the berries,

Berry Crisp

1/4 cup of all purpose flour and;

Berry Crisp

the juice from half a lime.  I got this nifty new wood juicer…..love it!  Toss it all together until evenly coated.   Transfer berry mixture into 9 inch pie baking pan and set aside.

Berry Crisp

In the same bowl us just used (I am all about saving yourself from more dirty dishes) combine the remaining ingredients with the cubed chilled butter.

Berry Crisp

Now it’s time to get a little dirty.  Using your fingers rub the butter and dry ingredients together until it comes together into small moist clumps.  If you are prissy you can use a fork but I think it is healthy to get a little dirty sometimes. :D

Berry Crisp

Sprinkle the topping evenly over the berries.

Berry Crisp

Bake in the oven at 375 degrees for 1 hour or until topping is golden brown and berries are bubbly.

Berry Crisp

Let it stand for 15 minutes and serve warm or room temperature with some vanilla ice cream.

Berry Crisp 550

It was yummy deliciousness, the berries were tart and the topping was sweet and crumbly.  The perfect bite was a hunk of crisp with just a bit of the vanilla ice cream.  I was tempted to take the entire pie plate and just scoop half the carton of ice cream over it but I thought that maybe just a little too self indulgent.    I restrained myself and just had a second serving.

Print Recipe

Berry Crisp (Bon Appétit | August 1999)

  • 24-ounces frozen berries (your choice of  blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
  • 1/4 cup sugar
  • 1 cup all purpose flour (divided)
  • 1 Tbs fresh lime juice
  • 3/4 cup old-fashioned oats
  • 2/3 cup (packed) golden brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 7 Tbs chilled unsalted butter, diced

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

Comments

  1. Mary Ann says

    I made this over the weekend along with the Pernil….what a feast! Everything turned out beautifully….the directions were perfect! Thank you! Meseidy!

  2. lindsey says

    I made this tonight as a (sort-of) light ending to a rather heavy meal. I served it with homemade vanilla honey ice cream. it was so delectable. my guests raved.

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