Prep 10 mins
Cook 30 mins
This is a wonderful way to take advantage of sweet, fresh seasonal berries. It is actually pretty quick, too. You can throw it together and pop it in the oven while having dinner. By the time you're finished your meal, dessert will be served.
- 1⁄2 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon grated nutmeg
- 2 cups blueberries
- 2 cups raspberries
- 1 cup quick-cooking oatmeal
- 1⁄3 cup dark brown sugar (packed)
- 1⁄2 cup unsalted butter, cold, cut into 1/2-inch pieces
- whipped cream, for serving
- Heat oven to 375 degrees. Butter 8-inch round cake pan or pie plate.
- Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl. Add berries and toss gently to combine. Transfer to buttered pan.
- Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend. With machine running, add butter a few pieces at a time. Spoon mixture over berries.
- Bake until top is golden, about 30 minutes. Let cool slightly. Serve warm with whipped cream.
This was a perfect use for the overload of berries that I had lurking in my fridge! Just the right amount of sweetness, and the ideal ratio of fruit to topping (the general consensus of all the people who tried it, anyway). This was even good without whipped cream or ice cream, so don't panic if you forget to pick up the dairy items. Of course it's even better with the dairy, but it's still good enough to serve it without if need be. Oh, and even though it looked like the deep-dish pie plate I used was going to possibly overflow in the oven once I added the topping, the berries reduced a bit while baking, so no crunchy spills to clean up in the oven. I will most definitely be keeping this recipe on file for future fresh berry overloads. Thanks for posting, Jackie! Made by a fellow Merrry Maid of Mayhem for Culinary Quest I Family Picks