Mixed Berry Crisp Recipe

It never fails that in the depths of winter where we live, I begin to crave delicious fresh vibrant berries. However, I typically walk right past the fresh berries in the grocery store. In the winter months I stick to citrus fruits and apples to stock our fruit bin as they are hearty and last longer. Not only are fresh berries unbelievably expensive during the winter months but they have traveled extremely long distances to get to our white covered frozen region. So, past the fresh berries I walk and straight into the frozen section to get the very same fruit in frozen form for a fraction of the price.

“SWEET LIFE OF A BAKER TIP: freeze fresh local berries when they are plentiful in the summer. Place on a baking sheet till each piece is individually frozen then transfer to a freezer bag for storage. Freezing on the baking sheet first keeps the berries from clumping together.”

One of my favorite easy desserts to make in the winter to satisfy my berry craving, whips up in a flash, and is a family favorite is my berry crisp recipe. This recipe is not only satisfying but can easily be transformed into many flavors by simply substituting your favorite frozen (or fresh) fruit of your choice. The mixture in this crisp has very little additional sugar as the sweetness of the berries shine through, the topping though is what gives this crisp that oh so good sweetness and crunch plus with the addition of the added flavor and crunch of sliced almonds makes this a wonderful dessert to whip up on a moments notice. Served warm with a dollop of fresh whipped cream or vanilla bean ice cream this is a perfect ending to a meal.

From my kitchen to yours,

~ Andrea

“SWEET LIFE OF A BAKER TIP: This recipe can be made dairy free and gluten free as well with a few simple substitutions. ”

INGREDIENTS:

FRUIT FILLING:

• 1 Pound. Frozen or Fresh Berries of Choice
• 1/2 C. Sugar
• 1 T. Orange Juice + zest of 1/4 orange (lemon will work as well)
• 1/4 C. All Purpose Flour (or cornstarch)

CRISP TOPPING:

• 1 C. Rolled Oats
• 1/2 C. Brown Sugar
• 1/2 C Sliced Almonds (optional)
• 1/2 C All Purpose Flour
• 3/4 C. Unsalted Butter (melted)
• 1/2 t. Cinnamon (optional)
• 1/8 t. salt

PREHEAT oven to 350 F. Combine all filling ingredients in bowl and set aside.

Melt butter in a sauce pan. Combine all ingredients in a second bowl and pour melted butter over top. Mix until fully combined and crumbly. This will not be a “dry” crumble”

Coat baking dish, casserole dish or pie tin with butter and pour in mixed fruit. Sprinkle crisp topping generously on top and bake for aprox 45 minutes until golden brown and bubbling. Allow to cool on the counter. This crisp is best served warm or at room temperature. Can be stored covered in the refrigerator. ENJOY!