Berry Crisp

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21 Jan Berry Crisp

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Since making a gigantic batch of granola, I’ve been on an oatmeal kick.

While I don’t like it as porridge, I love it in desserts. With the cloudy winter skies leaving me yearning for summer berries and the bitter cold demanding something warm, I decided a berry crisp would be in order. Since these berries are runnier than apples, I sandwiched the fruit between an oaty top and bottom crust. The fruit-to-oat ratio is a bit low, but no one complained.

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Tradition demands a scoop of French vanilla ice cream, but who needs more cold in this weather? So, I topped my warm dessert with strained yogurt, sweetened with a bit of maple syrup and dusted with more nutmeg.

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Best of all? The leftovers make a great breakfast. Yes, I know. All the fat I didn’t put in a fortnight’s worth of granola went into this one dessert — but we won’t talk about that.

Almost makes winter worth while. Almost.

Berry Crisp
Printable Recipe

Serves 6

Crumble Topping

  • 1 cup all-purpose flour
  • 1 cup large flake oats (or rolled oats, not instant or minute)
  • 3/4 cup brown sugar, lightly packed
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2/3 cup butter, cold, in chunks

Berry Filling

  • 4 to 5 cups frozen berries (I used raspberries and blueberries)
  • 3 tbsp white sugar
  • zest of 1/2 orange (optional)

Instructions

  1. Preheat oven to 350F.
  2. Sift the dry topping ingredients together.
  3. Cut in cold butter until it resembles small peas.
  4. Press half the mixture into an 8 X 8 pan.
  5. Toss the berries with the sugar and zest then spread them evenly over the bottom crust.
  6. Sprinkle the remaining crumble over the berries.
  7. Bake 30 minutes or until crumbls are golden brown and the berris are bubbling.
  8. Serve warm.

No Comments
  • Elizabeth Kricfalusi
    Posted at 11:33h, 21 January Reply

    We must be on the same wavelength, because I’ve been thinking it’s time to make a nice crisp. My favourite recipe combines apples and raspberries (I use frozen). It’s one dessert I really feel actually has some nutritional value! (But I won’t be replacing the ice cream with yogurt…)

  • Dana McCauley
    Posted at 12:18h, 21 January Reply

    Yum! I’ve been craving a crisp lately myself. I think I may go the apple route this weekend.

  • Christie's Corner
    Posted at 15:02h, 21 January Reply

    Elizabeth and Dana: You’re making me feel better about my granola overlap.

    I love apple crisp but have never done an apple/raspberry version. Hmmm. That sounds too good not to try.

  • cheryl
    Posted at 17:41h, 21 January Reply

    I have granola coming out of my granola…

    Crisp!

    Great idea.

  • Donna-FFW
    Posted at 19:32h, 21 January Reply

    Looks so delicious. Great idea about substituting yogurt for the ice cream! Love the combo of berries you chose!

  • jodi
    Posted at 20:23h, 21 January Reply

    Shall I tell you I put cranberries in my apple/pear crisp? Will you be surprised? Nope. Try it sometime. Just a couple handfuls

    The Cranberry Queen of Scotts Bay

  • Christie's Corner
    Posted at 09:55h, 22 January Reply

    Cheryl, granola would be a great topping, too!

    Donna-FFW, strained yogurt is a nice cheat. I usually put the yogurt to strain before I start baking and by the time the dessert is ready, so is the topping.

    Jodi, I have made apple-cranberry crisps before. The cranberries add a lovely tang. And no, I’m not surprised with your recommendation, but thanks for the reminder!

  • Nate-n-Annie
    Posted at 18:02h, 22 January Reply

    Nice job! I can almost taste those berries.

    Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

  • Christie's Corner
    Posted at 21:34h, 22 January Reply

    Thanks Nate-n-Annie. Now I just have to figure out how to use FoodBuzz!

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