PARADE MAGAZINE
July 2007
by Sheila Lukins
Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving
Preparation
1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
NOTES: This was so good that we immediately set aside portions for The Boy, Stacy and Neighbor Neal (to keep us from polishing it off instantly). We have decided to repeat the experiment soon and take some pix the next time. Our total cost was just around the $7 mark as berries aren't cheap this time of year...
UPDATE (14 June 2010): We've had this 3 times now and it's wonderful!
