Prep 15 mins
Cook 30 mins
This is from my favorite cookbook: Food to Live By by Myra Goodman. I'm posting it so that I can easily get to it on my upcoming Oregon trip. I am a berry fiend but they are hard to come by in Hawaii! It looks great and I can't wait to try it.
- 6 cups assorted fresh berries
- 1 orange, grated zest
- 1 lemon, grated zest
- 1 tablespoon lemon juice
- 2 tablespoons orange liqueur (optional)
- 1⁄2 cup granulated sugar
- 2 tablespoons cornstarch
- 3⁄4 cup flour
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon salt
- 1⁄2 cup firmly packed dark brown sugar
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter
- 1⁄2 cup old fashioned oats
- position a rack in the center of the oven and preheat the oven to 375.
- Make the filling: place berries, orange zest, lemon zest, lemon juice and liqueur in a large bowl.
- Place the granulated sugar and the cornstarch in a small bowl and whisk to combine. Add the sugar mixture to the berries and toss gently to combine. Transfer the berry mixture to a shallow 2-quart baking dish.
- Make the topping: Place the flour, allspice, salt, brown sugar, granulated sugar, and butter in a medium sized bowl. Using your fingers, blend the butter until it is in pea size bits. Add the rolled oats and stir to combine. Sprinkle the topping over the berries but do not pack it down.
- Bake the crisp until the fruit juices bubble up around the edges of the baking dish and the top turns golden, 30-35 minutes. Let the crisp cool slightly before serving it warm with creme fraiche or ice cream, if desired.