Mixed Berry Crisp
"This berry crisp is easy, cheap, and delicious. It's perfect as a summer breakfast and even better as a fall dessert, served warm with ice cream. Hope you all enjoy this recipe as much as we have!"
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
-
BERRY FILLING
- 2 teaspoons granulated sugar
- 2 tablespoons cornstarch (use only 1 Tablespoon if using fresh berries)
- 2 cups mixed berries (defrost if frozen)
-
THE CRISP
- 1 cup old fashioned oats
- 1⁄2 cup packed brown sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 6 tablespoons cold butter
directions
- Preheat oven to 375.
- For filling, combine sugar and cornstarch in a small bowl. Add berries and toss to coat evenly.
- For topping and bottom layer, combine oats, brown sugar, flour, cinammon, sugar, ginger, and salt in a bowl. Cut in cold butter using two knives -- then mix with fork until mixture resembles coarse crumbs.
- Pat half of the oat mixture on bottom of a 2-quart glass pan. Top with berry concoction. Finish off by crumbling the remainder of the oats on top of the berries.
- Bake 20-25 minutes until oats are golden brown and berries are bubbling around edges.
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Reviews
-
Delicious! I cut the topping ingredients in half because I did not use the bottom layer, only put it on top. I replaced the ginger with fresh nutmeg. Great served warm with vanilla ice cream! -
I used frozen berries for this and it was delicious. I think I would use more fruit next time, but my husband loved it the way it was. It made a great dessert and a great breakfast the next morning. Very easy to prepare. -
I used frozen mixed berries and doubled this for my husband to eat for an easy breakfast in the morning. He loves it! The berries and oatmeal combination is delicious.
Tweaks
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Delicious! I cut the topping ingredients in half because I did not use the bottom layer, only put it on top. I replaced the ginger with fresh nutmeg. Great served warm with vanilla ice cream!
RECIPE SUBMITTED BY
I live in a small town in Western PA about 2 hours from Pittsburgh. I just quit my job as an office assistant after 7 years to be the full-time "mom" of a darling (& feisty!) 4 year old daughter. I also left with full intentions to return to college & work on my degree ... until I ended up pregnant. Again. Our son was born this Aug. '09 and he is beautiful, healthy, just wonderful! We're so blessed. :) My husband is a United States Marine Corps veteran, having toured Iraq twice -- the second time while I was pregnant with our daughter. But he's back safe and sound. We are so lucky and have much to be thankful for!
My favorite TV channel of all time (when I have time to watch) is Food Network ... it's what got me "into" cooking to begin with. My favorite celebrity chefs are: Rachel Ray (I think I like her personality more than her food though), Giada DeLaurentiis and Ina Garten. The latter two have made some great things.
I am currently on a low-fat diet but indulge sometimes ... I have a b-i-i-i-g sweet tooth! (Maybe I should say that I just have a whole mouthful of sweet tooths ... er ... teeth).
As for my biggest pet peeve in life? Well ... it doesn't have too much to do with food (depending on how you look at it) ... but it's the hiccups. I hate hearing them and I hate having them! But when I eat or drink (or laugh) too much ... they're just inevitable. I also hate it when I am looking very forward to eating something in the fridge ... and its GONE by the time I get to it (my husband is always the culprit, but he tries to blame the baby).
