Food on Fridays: Almost berry-dise

Julia Westhoff - May 20, 2011 10:00 am

I apologize for the plethora of dessert/berry posts. When berries are on sale at the Hen House (as they have been for the majority of the last 8 weeks), I just can’t help myself! Unfortunately, as we all know, the problem is that those low prices sometimes mean low quality. Not to worry: with minimal effort that lackluster fruit can be turned into the stuff dreams are made of. And my dreams often take the form of Berry Crisp.

I visited the Hen House on Monday and stocked up on fresh blueberries, blackberries and strawberries, threw them together with some pantry staples, and created a divine dish that we snacked on all week long. I based my recipe on this Triple Berry Crisp recipe from Really, any combination of fruit will probably do for this recipe.

1 1/2 cups fresh blackberries
1 1/2 cups fresh strawberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

(Directions after the jump).

1. Preheat oven to 350 degrees.
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar,
cinnamon, and nutmeg. Cut in butter until crumbly. Press half of nmixture in the bottom of a 9×13 inch pan. Cover with berries. Sprinkle nremaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

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