Monday, July 11, 2011

Strawberry-Blueberry Crisp

It's hard for me resist fresh berries when they are available, especially at the height of growing season when prices are so affordable. So decadent with yogurt for breakfast or in salads at dinner! Shelf life is short so sometimes I end up with more than we can use before they spoil. Usually I will freeze them for later use in pancakes or muffins. Tonight I made a crisp. The original recipe called for a mixture of blueberries, raspberries and blackberries which I image would be just as delightful. The strawberries, sliced, added a nice tang. Eating this dessert on the porch, the sun setting, the warm summer breeze rustling over us is the essence of a summer experience.

Blueberry-Strawberry Crisp

Serves 4.

1 lb  fresh strawberries, sliced
8 oz  fresh blueberries
1/4 c white sugar
1/2 cup  all-purpose flour
1/2 cup   rolled oats
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/3 cup butter

  1. Preheat oven to 350 degrees
  2. In a large bowl, gently toss together berries  and white sugar; set aside.
  3. In a separate large bowl, combine flour, oats, brown sugar, and cinnamon.
  4. Cut in butter until crumbly. Coat bottom of a 8 inch square pan with cooking spray. Add  berries. Sprinkle crumble mixture over the berries.
  5. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Serve with ice cream or whipped cream if desired.

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