I went to the Farmers’ Market on Saturday and I believe I snapped. I bought so many berries, the berry guy can send his daughter to college on his profits.
I bought so many berries I got a flat tire on the way home. I bought so many berries I really have no option but to make several desserts and possibly some jam.
Luckily this recipe uses a lot of berries and is quite delicious. I made it on Saturday, then blueberry muffins on Sunday and I have a waiting list of berry recipes for this week. (I’ll keep you posted.)
My apron looks like a Jackson Pollock paining, his blue/red period.
Berry Crisp
(Serves 6-8)
For the filling:
6 cups berries (I use mostly blueberries, throw in a few razzies and strawbs)
1 tablespoon lemon juice
¼ cup granulated sugar
1 tablespoon corn starch
Pinch of salt
For the topping:
½ cup all-purpose flour
1/3 cup old-fashioned rolled oats
¼ cup granulated sugar
¼ cup dark brown sugar (packed)
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup finely chopped almonds
6 tablespoons unsalted butter, softened (plus more for the pan)
For serving:
Whipped cream or vanilla ice cream
1.Preheat the oven to 350°. Butter a 9-inch square baking dish.Make the filling.
2. Rinse and lightly dry the berries. In a large bowl, mix them with the lemon juice. In a small bowl, combine the sugar, corn starch and salt. Sprinkle over the berries and mix gently. (I use my hands for this.)
3. Make the topping. In a bowl, ombine the flour, sugars, cinnamon, salt and almonds. Work in the butter (I use my hands for this) until the ingredients are well mixed and the topping is crumbly.
4. Pour the filling into the prepared pan. Spread the topping evenly over the filling. Bake for 55-60 minutes, or until the fruit is bubbly.
5. Allow the crisp to cool some, then sserve, with whipped cream or ice cream if you know what’s good for you.
Jessica Harper is an actor/author who lives in Los Angeles and New York. Her latest book is "The Crabby Cook Cookbook," and she also blogs at http://www.jessicaharper.com and at http://www.thecrabbycook.com.