Peak-of-Summer Berry Crisp

January 19th, 2008 • Related • Filed Under

Peak-of-Summer Berry Crisp (Tom Douglas’ Seattle Kitchen)

For the crisp topping:

  • 2/3 cup old-fashioned oats
  • 2/3 cup firmly packed brown sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into dice

For the berries:

  • 2 cups fresh raspberries
  • 2 cups fresh blueberries, picked over for stems
  • 1/2 cup granulated sugar (if berries are very sweet you may want to use less sugar)
  • 2 tablespoons all-purpose flour

For garnish:

  • Vanilla ice cream or sweetened whipped cream

Preheat the oven to 350 degrees F. To make the crisp topping, combine the oats, brown sugar, flour, and cinnamon in a bowl. Add the diced butter to the dry ingredients and blend with a pastry blender or your fingertips until crumbly. Set aside.

In another bowl, gently toss the berries with the sugar and flour. Pour the berries into a 9-inch pie pan or baking dish. Cover the berries with the crisp topping. You may have some topping leftover, which can be frozen for another use! Set on a baking sheet (in case any juices bubble over) and place in the oven until the topping is golden brown and the juices are bubbling, about 40 to 45 minutes.

Spoon generous portions of the warm crisp into wide shallow bowls and top with scoops of ice cream or whipped cream.

Yield: 5 to 6 servings

SocialTwist Tell-a-Friend

Post a Response