- Nov 15, 2012
- 1,025
- 105
One of my favorite desserts to make in the winter and spring is a frozen berry crisp. This is my go-to dessert whenever I have company, as it is easy to throw together in about 20 minutes, can bake in the oven while you are eating dinner, and never fails to get rave compliments.
This recipe comes from epicurious.com and is called "Mixed Berry Crisp" on that website. I make it pretty much as stated in that recipe, but I add extra berries, use less flour, and use a food processor.
What makes it especially easy is that you use frozen (unthawed) berries, so you can pull them directly out of your freezer and use them in your crisp right away.
Start with about 26 oz (or a little more) of whatever berries you have in your freezer. I like to use a mix of blueberries, strawberries, and raspberries. Use them right out of your freezer.
Toss these with 1/4 cup white sugar, about 2 Tbsp of all-purpose flour, and 1 Tbsp lemon juice.
Put these in a 9" square casserole dish, or something of around that size. Try to evenly distribute the flour, or you might end up with little gluey globs in your crisp.
The topping is 3/4 cup all-purpose flour, 3/4 cup old-fashioned oats, 2/3 cup packed brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp salt, and 7 Tbsp cold unsalted butter (in small cubes). I throw these all into a food processor, and pulse a few times until it looks like this.
Pour the topping over the berries. Don't worry if the topping really fills up your container, because it will sink down as the berries start to cook.
Bake for about 1 hour in a preheated 375 deg F oven until it is bubbly and the top is nicely browned.
Let it sit for at least 15 minutes before serving. It is good served cold (especially when eaten for breakfast - yum!), but is even better when served warm with vanilla ice cream.
Yum!
Thanks for reading! Happy Easter, everyone!
Clarissa
This recipe comes from epicurious.com and is called "Mixed Berry Crisp" on that website. I make it pretty much as stated in that recipe, but I add extra berries, use less flour, and use a food processor.
What makes it especially easy is that you use frozen (unthawed) berries, so you can pull them directly out of your freezer and use them in your crisp right away.
Start with about 26 oz (or a little more) of whatever berries you have in your freezer. I like to use a mix of blueberries, strawberries, and raspberries. Use them right out of your freezer.
Toss these with 1/4 cup white sugar, about 2 Tbsp of all-purpose flour, and 1 Tbsp lemon juice.
Put these in a 9" square casserole dish, or something of around that size. Try to evenly distribute the flour, or you might end up with little gluey globs in your crisp.
The topping is 3/4 cup all-purpose flour, 3/4 cup old-fashioned oats, 2/3 cup packed brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp salt, and 7 Tbsp cold unsalted butter (in small cubes). I throw these all into a food processor, and pulse a few times until it looks like this.
Pour the topping over the berries. Don't worry if the topping really fills up your container, because it will sink down as the berries start to cook.
Bake for about 1 hour in a preheated 375 deg F oven until it is bubbly and the top is nicely browned.
Let it sit for at least 15 minutes before serving. It is good served cold (especially when eaten for breakfast - yum!), but is even better when served warm with vanilla ice cream.
Yum!
Thanks for reading! Happy Easter, everyone!
Clarissa
