Berry Crisp

It is time again to highlight a dessert, something I don't get to do very often.

A basket of blackberries called to me the other day "Kim, Kim...we need to be cooked" so I decided to do the stand up thing and answer the call.

A quick search on the Cooking Light Bulletin Boards led me to a recipe that I outlined, then promptly changed - enough that I am happy, but not so much that you can't recognize the original if you had previously tasted it.  What this melding produced was a juicy, berry-y, sweet, crumbly treat that if you concentrate real hard, can be counted as a fruit serving.

Go ahead.  You have my permission!


Berry Crisp

8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries
1 tablespoon cornstarch
1 tablespoon sugar
3/4 cups all-purpose flour
3/4 c oatmeal
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup melted butter 


Preheat oven to 350 degrees. To prepare filling, toss berries with cornstarch and sugar.  Set aside.

In a large bowl, whisk together flour, oats, sugars, cinnamon and salt. Stir in butter until coarse crumbs form.

Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over berries. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly.