Thursday, October 5, 2017

Multi-Berry Crisp {In My Kitchen}


Start with 6 cups berries (fresh and/or frozen—I used fresh strawberries, raspberries, blackberries, blueberries).


Mix 1/4 cup flour, 1/4 cup sugar, and 1T lemon juice with the berries. Pour in 9” pie plate.


Make topping: 3/4 cup flour, 1/3 cup packed brown sugar, 3/4 cup oats, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp salt. Cut in 1 cup unsalted butter. Mix with hands until there are moist clumps in the topping.

Mound topping on top of berries.


Bake at 375 (preheated oven) for an hour. Allow to cool somewhat.


Serve warm with whipped cream or ice cream.

#InMyKitchen #BerryCrisp #AutumnKitchen

No comments: