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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Parade Magazine 6/15/07 Ingredients:
2 cups blueberries |
2 cups blackberries |
2 cups raspberries |
1/4 cup sugar |
1/4 cup all-purpose flour |
1/4 teaspoon cinnamon |
1 cup rolled oats |
1/2 cup all-purpose flour |
1/2 cup brown sugar |
1/2 cup sugar |
1 pinch salt |
1/2 cup cold unsalted butter, cut into small pieces |
whipped cream or vanilla ice cream, for serving |
Directions:
1. Preheat the oven 350°F; butter a 9-inch Pyrex pie plate.
2. Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate.
3. Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries.
4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.
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