Dessert! I’m always scrambling for a dessert to make when we have people over for dinner, since we rarely make dessert just for ourselves. I wanted it to be something tasty, but also easy-to-put-together, too – since we were having people over on a weekday (when we’re both at work all day). So, after searching through my *many* recipes, I found this one, and John and I agreed it would be a great dessert choice.
I was able to assemble everything before I left for work that morning, and I covered & refrigerated it during the day while I was gone. So, all I needed to do that evening was put it in the oven. Easy!
This was fantastic, and *SO* easy! I made a bit of homemade whipped cream to top it, and it was a big hit. Enjoy!
Easiest Berry Crisp
Slightly adapted from Whole Foods Market website
6 tablespoons unsalted butter, at room temperature
1 1/2 pound (about 5 cups) organic mixed berries, such as hulled and chopped strawberries, blackberries, blueberries and/or raspberries
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/3 cup plus 1/4 cup dark brown sugar, divided
3/4 cup all-purpose flour, divided (I use ultragrain flour)
1 cup old-fashioned or quick-cooking oats
Preheat the oven to 375°F. Spray an 8- or 9-inch-square baking dish or 9-inch pie plate with cooking spray.
In a large bowl, combine fruit, 1/3 cup sugar and 1/4 cup flour, cinnamon, and nutmeg, and toss until evenly coated. Transfer to the buttered baking dish.
To make topping, stir together oats, remaining 1/4 cup sugar and 1/2 cup flour. Using a pastry blender or 2 knives, cut butter into oat mixture until well-combined. Spread topping over fruit, pressing down slightly.
Bake until the top is golden brown and the fruit is tender and bubbly, about 40 minutes. Let cool 10 minutes and serve warm.
**Note** To make half the recipe, use a 6×8 baking dish. In addition, the crisp can be assembled a few hours ahead and refrigerated. Bring baking dish to room temp before baking.
Total Fat: 6.6 g
Cholesterol: 15.5 mg
Sodium: 1.2 mg
Total Carbs: 25.5 g
Dietary Fiber: 3.3 g
Protein: 3.1 g