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.
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
- 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.
Elizabeth Kricfalusi
Posted at 11:33h, 21 JanuaryWe 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 JanuaryYum! 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 JanuaryElizabeth 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 JanuaryI have granola coming out of my granola…
Crisp!
Great idea.
Donna-FFW
Posted at 19:32h, 21 JanuaryLooks so delicious. Great idea about substituting yogurt for the ice cream! Love the combo of berries you chose!
jodi
Posted at 20:23h, 21 JanuaryShall 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 JanuaryCheryl, 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 JanuaryNice job! I can almost taste those berries.
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Christie's Corner
Posted at 21:34h, 22 JanuaryThanks Nate-n-Annie. Now I just have to figure out how to use FoodBuzz!