Berry Crisp
2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter,
cut into small pieces
Whipped cream or vanilla ice-cream,
for serving
Preheat oven to 350° F. Butter a 9" pie plate. Gently combine the berries with the sugar, flour and cinnamon, place in the prepared pie plate.
Prepare the topping. Combine the oats, flour both sugars and salt in a bowl. Using a pastry blender or 2 knives, to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
Serves 6. Per serving (without whipped cream or ice cream): 460 calories, 78g carbohydrate, 5g protein, 17g fat, 40mg cholesterol. |
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