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.
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.