Sunday, November 15, 2009

Triple Berry Crisp

My son will eat fruit all day long if I let him. His latest obsession is berries - raspberries,blueberries and blackberries.  Today, I picked up a batch of each and searched the great wide web for a perfect recipe. to the rescue again.  This berry crisp was easy to make and went off without a hitch, not counting burning my hand on the pan. I served it with fresh, home made whipped cream.  Because I am a chocolate addict, I added some chocolate chips to my serving. YUM!!! Coming up this week, I will share simple recipe for making cranberry sauce and cranberry juice (Cosmos,anyone?), just in time for Turkey Day.

Triple Berry Crisp
from (SERVES 9)
3/4 cup fresh blackberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries
2 tablespoons white sugar
1 cup all-purpose flour
 1 cup rolled oats
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.  In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan (I used 8x8). Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

1 comment:

Patrizia said...

Sounds Delicious!