This berry crisp is a “put things into perspective” kind of crisp. It’s sweet and crunchy and full of summertime flavor. The strawberries give it the sweetness that blueberries alone just can’t lend.
For seven years, each summer, I have admitted to myself that I want to go home. Each year it is a relief to say it out loud. But then reality sets in. We are settled and stable. We have great jobs. We own a house here. The schools are great. But…I miss my family. I miss the crystal clear lakes and the ever flowing rivers. I miss the majestic mountains. I miss the quiet and serene forest of white birches and ancient oaks. Heck, I even miss the black flies. Ok. No, I don’t miss them.
Anyway, this crisp takes me to that place. It takes me home, the home in my heart, that is there no matter where I physically am. Enjoy this crisp with your family, with a dollop of whipped cream or a scoop of vanilla ice cream.
Start with the berries. I used half strawberries and half blueberries. You could throw in some blackberries or raspberries too.
The fresh berries are coated with sugar, cornstarch, salt and a tablespoon of lemon juice. That is all there is to the filling. It sits in a 8 inch dish waiting to be covered with the oat and almond topping.
The blanket for these berries is a mixture of flour, oats, chopped almonds, brown sugar, butter, a bit of baking powder and pinch of salt.
The butter and brown sugar are creamed with a fork. The flour, oat and almond mixture gets incorporated using your fingertips.
Evenly top the berries with the crumbly bits.
Bake until bubbly and let cool on a wire rack.
The finished crisp will fill your house with the tantalizing scent of summer.
- 3 cups berries
- 1/2 cup sugar
- 1/4 tsp. salt
- 1 Tbs. cornstarch
- 1 Tbs. lemon juice
- 3/4 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup chopped almonds
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup brown sugar
- 6 Tbs. butter, softened
Bake at 375F for 50-60 minutes.