Katie’s Easy Berry Crisp
By Katie Hoffman
There are lots of great berries on Fall Line Farms and Local Roots right now.
Here's a recipe that will let you buy a bunch of them now, freeze them, and use them all winter while you're yearning for fresh fruit. And you know these came from responsible growers! And who doesn’t love a fresh berry crisp?
Some crisps are way too sweet, and you can't taste anything but sugar. This yummy dessert is juuuuuuuuust sweet enough to let the flavor of your berries shine. Fresh out of the oven with a delicious crisp topping, this dessert is really fabulous with a scoop of vanilla ice cream. Or a dollop of freshly whipped vanilla cream.
You can use any kind of juicy berries or fruit—fresh or frozen. And you can mix them as you wish—blueberry and peach is a winning combination. This dessert is an excuse to buy extra berries in season and freeze them for later!
First, preheat your oven to 350 degrees.
Butter an 8x8 square baking dish.
Another reason to love this recipe: you can make the filling right in the baking dish!
For the filling, combine:
• 3 or 4 cups of berries
• 1/8 cup of sugar
• 1/8 cup of all-purpose flour.
Sprinkle this with cinnamon if you like—but go easy. Or if cinnamon isn’t your thing, add a bit of lemon or lime to brighten and balance the berries, especially if they are very sweet. Stir the filling ingredients together in the baking dish and let them sit while you make the crisp topping.
A stand mixer works well for making the topping. In the mixer bowl, combine:
• ½ cup of rolled oats
• ¼ cup flour
• A scant ¼ cup brown sugar
• ¼ cup granulated white sugar
• Small pinch of salt
• ¼ cup of butter (1/2 a stick) cut into chunks.
Using the lowest speed on the mixer, mix until the butter is in chunks a little smaller than peas. Sprinkle the topping evenly over the fruit filling and bake for about an hour, until the filling is bubbly and the topping is golden brown. This berry crisp is really delicious served warm, with the ice cream or whipped cream melting on top. Garnish with fresh berries.
This recipe can be doubled and made in a 9x13 pan. You just need to monitor the baking time.
Serves 6-8. Go forth and bake! (scroll down for just out of the oven photo)
To shop for fresh fruit on Fall Line Farms and Local Roots, Click Here
(If you're not already a member of Fall Line Farms and Local Roots, our nonprofit online local food market, you can try us free for 1 month by using the promo code "one_month_free" when you register.)