Mixed Berry Crisp

This dessert is so easy, you can make it on a weeknight. Seriously.

I happened to make this yesterday, even though I had cooking grandiose Sunday cooking plans that got quickly derailed by watching an episode of Cutthroat Kitchen on Food Network while very hungry. After watching a burrito challenge and a pie challenge, I knew what was for dinner (burritos!) and that we had to make a dessert.

One of the contestants made a crisp instead of a pie (and didn’t have to pack his knives and go), and all I could think about for the next hour was getting my hands on some mixed berries and ice cream. So I did. Well, Brent did. Good thing we moved closer to Trader Joe’s!

The contestant on the show made some crazy concoction, but I found the simplest recipe that called for a bag of frozen berries and basic stuff you likely have in your cabinets and a few tablespoons of butter.20131027-210247.jpg

Mixed Berry Crisp
serves 4   //  recipe adapted from Bon Appetite 

Ingredients
1 12-ounce packages frozen mixed berries
1 tablespoons cornstarch
1/3 cup (packed) golden brown sugar
1/4 cup unbleached all purpose flour
1/4 cup old-fashioned oats
1/4 cup finely chopped walnuts (I did this in a food processor)
1/4 teaspoon ground cinnamon
pinch of salt
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

DIRECTIONS
1. Preheat oven to 425°F.
2. Toss frozen berries and cornstarch in large bowl. Let stand until cornstarch dissolves, tossing occasionally, about 20 minutes.
3. Mix brown sugar, flour, oats, nuts, cinnamon, and a pinch of salt in large bowl.
4. Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form.
5. Place berries in a small pie pan or baking dish and top with the oat mixture. (You can also do four single serving ramekins) and place dish(es) on rimmed baking sheet. Bake 15 minutes (10 minutes if you are using single serving ramekins).
6. Reduce oven temperature to 350°F and continue baking until crisp topping is golden brown and fruit filling is bubbling at edges, about 25-30 minutes longer.
7. Cool crisp at least 10 minutes. Serve warm or at room temperature topped with scoop of vanilla ice cream.

20131027-210302.jpg I think this dish could be made a little bit better by adding a squeeze of lemon to the frozen fruit, but it was delicious as it was and I’m (not so) secretly looking forward to eating it again tomorrow. It’s a bunch of fruit and oatmeal, so it’s basically like eating a healthy breakfast-dessert. I’ll go with that.

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One response to “Mixed Berry Crisp

  1. This is what’s for dessert –Thanksgiving!

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