When my parents were in NYC a few weeks ago my dad had a craving for berry crisp. We tried a few restaurants with no luck. So we made our own at home! It was a perfect summer treat.
Blueberry Blackberry Crisp
2 cups fresh blueberries
2 cups fresh blackberries
3 Tbs sugar
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/4 tsp ground cinnamon
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats
1 stick unsalted butter, well-softened
Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.
Place berries in the bottom of the pan and dust with sugar/cinnamon mixture. Toss to mix in sugar. The berries should be just about to the top of the pan (they will cook down).
For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Take 1/4-1/2 cup of the topping and stir it into the sugared berry mixture. Work the butter into the rest of the topping mixture with your fingertips until evenly distributed. Spread the topping evenly over the berries.
Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the berries are bubbling, 55-60 minutes.
Serve hot with vanilla ice cream.
2 cups fresh blueberries
2 cups fresh blackberries
3 Tbs sugar
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/4 tsp ground cinnamon
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats
1 stick unsalted butter, well-softened
Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.
Place berries in the bottom of the pan and dust with sugar/cinnamon mixture. Toss to mix in sugar. The berries should be just about to the top of the pan (they will cook down).
For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Take 1/4-1/2 cup of the topping and stir it into the sugared berry mixture. Work the butter into the rest of the topping mixture with your fingertips until evenly distributed. Spread the topping evenly over the berries.
Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the berries are bubbling, 55-60 minutes.
Serve hot with vanilla ice cream.
Recipe adapted from Joy the Baker.
Best Ever!!
ReplyDeleteI'm guessing the 3 tbs is sugar. :)
ReplyDeleteHahaha yes it is. Thankfully I have people like you to be my spell checkers. Haha. I usually post these in a hurry and that is evidence.
ReplyDelete