Thursday, July 15, 2010
It's the berries ...
Crisps make the perfect summer dessert and there are oodles of fruit combinations to try. I used four kinds of berries in this crisp: strawberries, blueberries, raspberries and blackberries. I like the idea of putting the oatmeal layer on the top and bottom, for extra texture and flavor. It wasn't that long ago I blogged about a Strawberry-Rhubarb Crisp with Cardamom and Nutmeg. This one is equally good!
1 cup uncooked oatmeal
1 cup all purpose flour
1 cup brown sugar
1/4 cup chopped walnuts (optional)
1/2 cup butter
1/2 cup sugar (I used 1/4 cup. If you want a sweeter crisp, use 1/2 cup sugar)
2 1/2 cups strawberries and
1/2 cup blueberries (or use all strawberries, or whatever combination you like). I used blueberries, strawberries, raspberries and blackberries.
Mix together oatmeal, flour, and brown sugar. Add nuts. Cut in butter until crumbly. In another bowl mix the berries and white sugar together. Butter an 8-inch square pan. Spread 1/2 the crumb mixture on bottom, cover with berry mixture, then spread the remaining crumb mixture on top. Bake 350 degree oven for 40 minutes or till bubbly. Great served warm with ice cream or crème fraîche. Or try thick Greek yogurt. If it's too tart add a little honey and welcome to heaven!