Berry Crisp

I’m sad to say that this is the last of berrilicious “weeks.” I started with breakfast so I will end with dessert.

You can use any berries for this recipe. Just adjust the amount of sugar based on the sweetness of the berries. The crisp topping is the one I use when I make apple crisp, although, since I use Granny Smith apples, I use a bit more sugar. With sweet berries, the extra sugar isn’t necessary.

I had LOTS of blueberries so I made a blueberry cobbler. Cobblers are so easy to make and just about any version you make is yummy. I like mine warm, not hot, with vanilla ice cream or whipped cream. Yummmmmmm

Berry Crisp

Ingredients:

• 4 cups berries
• 1/4 – 1/2 cups sugar (depending on sweetness of berries)
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 2 teaspoons lemon juice
• zest from half a lemon
• 3/4 cup packed brown sugar
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 stick (1/2 cup) unsalted butter, room temperature

Preheat oven to 375 degrees. Spray a 9 inch square baking dish with non-stick cooking spray.

In a mixing bowl, combine berries, sugar, cornstarch, 1/2 teaspoon cinnamon, lemon juice and lemon zest. Transfer to prepared baking pan. In a separate bowl, combine brown sugar, oats, flour, cinnamon and nutmeg. Blend in softened butter with fingers until crumbly. Drop the topping all over the berries to cover.

Bake for 30 minutes or until fruit is bubbly and top is golden brown.

Sweetest Blessings,
LeAnn