Recipes

Summer Berry Crisp

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Summer Berry Crisp

Summer Berry Crisp

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Baking Stone or Heavy-Duty Baking Sheet

  • - Chef's Knife and Cutting Board

  • - Silicone Spatula

  • - Parchment Paper Sheets

  • - Measuring Cups (1 cup, 2 cups) & Spoons (tablespoon, teaspoon)

  • - Digital Kitchen Scale

  • - Stainless Steel Mixing Bowls

  • - Oven Thermometer

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

  • Pinch of salt

  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

  • Whipped cream or vanilla ice cream, for serving

Instructions

1

Instruction 1

Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
2

Instruction 2

Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
3

Instruction 3

Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
4

Instruction 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 dessert bowls with whipped cream or ice cream.
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