Saturday, July 20, 2013

Triple Berry Crisp

Berries are bursting, folks.  This is the season for plump, juicy berries and here's a wonderful way to enjoy them.
  I've been noticing that several of my posts say "Easy," but make no mistake-- no flavor has been sacrificed to bring you this simplicity!  And today's recipe is no exception-- it's slap-the-table delicious, but also a snap to make.  It's great for taking to potlucks, and the perfect finish to a summertime barbecue.

3 Cups fresh raspberries (okay, you can make this in the wintertime and use frozen ones, too)
2 Cup fresh boysenberries (ditto)
2 Cups fresh blueberries (ditto, but you know fresh are always superior)
2 Tbsp. fresh lemon juice
1 Tbsp. flour
2 Tbsp. sugar

1 Cup rolled oats
1 Tbsp. flour
2 Tbsp. packed brown sugar
1/4 tsp. cinnamon
1/3 cup minced nuts, if desired
2 Tbsp. butter, melted

1. Preheat oven to 400 degrees.  In a large bowl, toss berries with juice, flour, and sugar.  Place in an ungreased 9-inch pie plate.
2. In a medium bowl, stir topping ingredients together until crumbly, then sprinkle over berries.  Place on a baking sheet and bake for 20-25 minutes.  Top with whipped cream, yogurt, or vanilla ice cream, if desired.

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