YaYa’s in the Kitchen: Summer Berry Crisp
Category : Blog , YaYa's in the Kitchen
Crisp…Crumble…Cobbler…Definitions may vary, but we can all agree each is delicious! After a reasonable amount of “research”, it seems that cobblers are easy to define and have wonderful puffy biscuit type topping. However the crumble and crisp definitions vary. Some say a crisp is the streusel type topping with oats and the crumble is without oats, some say it in reverse, and last some say a crumble is the UK version of our crisp, both typically with some combination of oats, nuts, and even seeds. We are not even approaching the buckle, brown betty, slump confusion here!
For our purposes, we are going with CRISP as the topping is just that, crisp! With another summer dessert request this past weekend, berries in the house, this scrumptious and easy fruit dessert was created.
BERRY FILLING INGREDIENTS
- 6 cups of berries: I used our 4 c of the organic blueberries we picked this summer, 1 cup of organic raspberries and 1 cup of blackberries. You can use any combination or just one of your favorites. If you use frozen fruit, spread the berries out to defrost, you can use the juice that “defrosts” with the berries.
- 1/8 cup of sugar (You can use more, up to 1/4 cup if you like it sweeter, taste berries first)
- 1/4 cup flour: I used King Arthur’s white whole wheat
- 1/4 teaspoon of cinnamon: I used 1/2 teaspoon and maybe a bit more
- Optional: lemon zest of one small to medium lemon
- Optional: 1/8 teaspoon of ground ginger
- NOTE: Once the berries were done, I used the same bowl and spatula for the crisp after rinsing and drying.
- 2 cups or rolled oats of your choice (NOT instant, but in a pinch you could use quick oats)
- 1/3 cup flour: I used King Arthur’s white whole wheat: Can use up to 1/2 cup but it will decrease berry liquid which is yummy!
- 1/3 cup cold unsalted butter or other like product (can increase up to 1/2 cup)
- 1/3 cup (local*) honey: * if possible AND, can be a little less or a little more depending on your preference.
- 1 teaspoon cinnamon
- Optional: 1/4 -1/2 cup of chopped nuts and/or seeds: I used walnuts, pecans, and sunflower seeds
- Optional: 1/2 teaspoon allspice or 1/4 teaspoon ginger
- Preheat the oven to 350 degrees
- Butter (or if you prefer spray) your baking dish, it should be at least 9 inches or more depending on how deep you want the fruit.
- Gently combine the berries with the sugar, flour and cinnamon- Add the lemon zest and ginger if you are opting in. I used a rubber spatula and gently folded the berries and other ingredients to avoid bruising the fruit.
- Pour the berry mixture into the prepared baking dish.
- NOW, melt the butter (or other butter substitute product) with the honey.
- Combine the oats, flour, nuts, seeds and spices in a bowl.
- Mix the butter/honey into the oat mixture, it should be well mixed but not mushy!
- Spread this over the berry mixture.
- Bake for 30 minutes and check to see if the topping is browning, you may want to cover it with foil if it is browning too quickly. The berries may be bubbly, or not. You can bake another 15-20 minutes, but again check the topping so it doesn’t over crisp!
- Serve warm with ice cream, whipped cream or without a dairy topping.
Enjoy and please follow my YaYa’s in the Kitchen Series!
Created and enjoyed on 08/16/2015
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