January 11, 2011

Apple Berry Crisp

Last nights dessert!
I served ours with homemade whipped ricotta just melted over the top of the warm crisp.
If you are craving something that screams summer, then whip up this sweet treat.

Apple Berry Crisp:
4 c. raspberries (I used frozen raspberries that I bought this summer.)
2 c. diced tart apples (I used 2 peeled, cored & diced Granny Smith apples.)
(Technically you just need 6 cups of fruit...fresh, not too juicy.)
1/4 c. granulated sugar (not necessary...can be reduced or eliminated)
1/4 c. all purpose flour
1/4 tsp. cinnamon

Crisp Topping:
1 c. rolled oats
1/2 c. all purpose flour
1/2 c. brown sugar
1/2 c. granulated sugar
1/2 c. (1 stick) cold butter (cut into small pieces)
pinch of salt (if using salted butter do not add this!)

  1. Preheat oven to 350 degrees.
  2. Butter an 9x13 casserole dish. (This size pan results in a thin crisp. You can use an 8x8 but it will start very full until the fruit cooks down. You can use a pie plate or quiche/tart/gratin dish, but they will seem fuller to start also.)
  3. Gently combine berries, apples, sugar, flour & cinnamon.
  4. Pour fruit mix into prepared pan.
  5. Prepare the crisp topping by mixing all ingredients in a separate bowl. Using a pastry blender...or 2 knives work in the butter until the topping resembles a coarse meal. Sprinkle topping over the berries. Mound in on top if using a smaller pan.
  6. Place it into the preheated oven & bake at 350 degrees for 1 hour, or until crips topping is nice 7 golden brown. (If using a smaller pan, you might want to place a cookie sheet underneath.)
  7. Remove to a rack to cool a few minutes. 
  8. Serve in dessert bowls with whipped cream or vanilla ice cream.

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