Fresh Berry Crisp

Fresh berries are hands-down the best part about summer. Raspberries are my personal favorite, but they’re all great – and who doesn’t love stuffing their face while berry picking? In the Pacific Northwest, blackberries are actually an invasive species – they’re not native to this area but they grow wild EVERYWHERE. It blew my mind my first summer here, seeing all of these blackberries growing everywhere and no one was picking them! Needless to say, I take advantage and pick tons!

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What do you do when you have more berries than you know what to do with? Make berry crisp! It’s the perfect, easy to make summer dessert that pleases everyone. Just wash and mix the berries with a few simple ingredients, top with an easy crumble topping, and throw it in the oven. You can use whatever berries you want, top it with vanilla ice cream, and voila!

Ingredients

For the Filling:

  • Approximately 4-4.5 cups of fresh berries
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

For the crumble topping:

  • 1 cup old-fashioned oats
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 stick plus 1-2 tablespoons butter, melted

How To

  1. Rinse and drain your fresh berries, then pour them into a large bowl. Mix with the rest of the filling ingredients, pour into a square baking dish (8×8 or 9×9, glass works best) and set aside.
  2. Preheat your oven to 350ºF, then prepare your topping. Add all ingredients except for butter in a bowl, mixing well. Add melted butter and stir. Consistency should be thick, almost like cookie dough.
  3. Pour topping over berries in baking dish, spreading with a rubber spatula to even it out. Bake in preheated oven for 35-40 minutes, until bubbly around the edges and topping is perfectly golden. Let cool for a few minutes before serving – enjoy!

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