Chef-Boy-I-Be-Illinois' Summer Cherry Berry Crisp

This week we received some tart gooseberries and sour pie cherries with our weekly CSA allotment. There weren't enough of either to do much with so I decided to combine them and make them into a nice crisp. This crisp has both a bottom and top crisp, which helps with the tartness of these berries. You'll need 4 cups of fruit, so feel free to combine whatever you happen to have on hand.

• Ready In: 1 hr
• Serves: 8

Ingredients

• For the crisp

• 1⁄2 cup butter, melted
• 1⁄3 cup brown sugar
• 1  cup flour
• 1  cup oatmeal
• 1  teaspoon cinnamon

• For the fruit

• 4  cups  fruit
• 1⁄2-3⁄4 cup sugar, depending upon ripeness berries
• 1⁄3 cup water
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1  tablespoon cornstarch

Directions

1. Preheat oven to 425°F.
2. Combine flour, oatmeal and cinnamon. Add to butter and combine well. Set aside.
3. Combine fruit, sugar, water, cinnamon and nutmeg. Boil over medium heat until juice becomes clear.
4. Place one half of crisp mixture in bottom of 8" square baking dish and pat out with hands.
5. Pour fruit mixture over.
6. Scatter remaining crisp over the top.
7. Bake for 45 minutes or until topping is lightly brown.