Easy Berry Crisp

I vow that I will not talk about weather in this post.  An entire post, no weather. I can do this.  Surely I have something of interest to say?

Something?

Um . . . berries are yummy?

Okay, we’re going to mark this post “epic fail” and go browse The Internets for topics of interesting conversation.  That don’t involve the weather.

One year ago on C & T:  Peanut Fanatic, Medora!, and for an actual recipe – Birthday Butter Crumb Cakes.

Easy Berry Crisp

  • 2-3 cups blueberries, raspberries, etc.
  • 2-3 Tbsp sugar
  • squeeze of lemon juice
  • 6 Tbsp butter
  • 1/3 cup sugar
  • 1/2 tsp cinnamon
  • 1 cup rolled oats

Preheat oven to 350.  In a medium bowl, toss your fruit with the sugar and lemon juice.  Use more or less sugar, depending on how sweet your berries are, and how sweet you like your crisp to be.  Pour berries into a pie plate, tart pan or cake pan (anything with a fixed, not-removable bottom to avoid leaks).

In another bowl, mix together 1/3 cup sugar, 1/2 tsp cinnamon, and 1 cup rolled oats.  Use instant or quick cooking oats for a crisper topping, rolled oats for a chewier topping.  Cut in the butter with knives or a pastry blender, or simply rub the mixture between your fingers until the butter is incorporated and the mixture forms small clumps.  Spread evenly over the fruit.  Bake for 25-30 minutes, until the fruit is bubbly and the topping is browned.  Serve warm with ice cream or whipped cream, or plain at room temperature.

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2 thoughts on “Easy Berry Crisp

  1. The crisp looks like an epic success so no worries about the words! I am just starting out as a blogger…only 4 blogs in and I am wondering what else I can possibly say about baking…so you are doing A-OK in my book. LOVE the personalized header!

    • Thanks for the nice comment Geni! Your blog looks great – the chocolate pizza is already on my list of must-trys!

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