Berry Crisp

Berry Crisp (Bon Appétit | August 1999)

  • 24-ounces frozen berries (your choice of  blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
  • 1/4 cup sugar
  • 1 cup all purpose flour
  • 1 Tbs fresh lime juice
  • 3/4 cup old-fashioned oats
  • 2/3 cup (packed) golden brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 7 Tbs chilled unsalted butter, diced

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature with vanilla ice cream.

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