Berry season is in full swing . . . what better to do than make a berry crisp? You could bring it to that 4th of July thing you're going to!
I've made this recipe a few times now, most often using frozen berries, but more recently with freshly picked strawberries. It's always a hit, but believe me when I tell you, those fresh strawberries were OUT OF THIS WORLD in this recipe. So if you have access to fresh, use those. And don't limit yourself to berries, if you don't want. Stone fruit would work great here. Or a mix of stone fruit and berries. Peach and blueberry have been on my mind lately. Might have to execute on that one before my fresh peach window closes.
Berry Crisp (adapted from Bon Appétit)2 (12-oz.) packages frozen mixed berries (about 6 c.) unthawed (or use an equivalent amount + a bit more of fresh, I used just shy of 2 lbs. of fresh strawberries!) 1/4 c. sugar 1 3/4 c. all-purpose flour, divided 1 T. fresh lemon juice 1 1/2 c. old-fashioned oats 1 1/3 c. (packed) brown sugar 2 t. ground cinnamon 1 t. ground ginger 1/2 t. ground nutmeg 1/2 t. salt 14 T. chilled unsalted butter, diced
Preheat oven to 375°F. Combine berries, 1/4 c. sugar, 1/4 c. flour and lemon juice in a large bowl and toss to blend well. Transfer berry mixture to a 9-in. pie plate.
Combine remaining 1 1/2 c. flour, oats, brown sugar, spices and salt in a large bowl. Add butter; rub in with fingertips until topping holds together in small, moist clumps. Sprinkle over berry mixture.
Bake until berry mix is bubbly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature. If storing, store on the counter lightly wrapped in waxed paper so that the topping doesn't get soggy. Goes great with vanilla ice cream, or do what we used to do when we were kids and pour a little heavy cream on top. Wowza.
Makes 6 servings.