21 Jan Berry Crisp
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.
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.
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.
- 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
- 4 to 5 cups frozen berries (I used raspberries and blueberries)
- 3 tbsp white sugar
- zest of 1/2 orange (optional)
- Preheat oven to 350F.
- Sift the dry topping ingredients together.
- Cut in cold butter until it resembles small peas.
- Press half the mixture into an 8 X 8 pan.
- Toss the berries with the sugar and zest then spread them evenly over the bottom crust.
- Sprinkle the remaining crumble over the berries.
- Bake 30 minutes or until crumbls are golden brown and the berris are bubbling.
- Serve warm.