Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Ingredients
2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Crisp topping:
1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
½ cup sugar
Pinch of salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving
Preparation
Step 1
Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
Step 2
Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
Step 3
Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
Step 4
Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
Nutrition Per Serving
Nutritional analysis per serving (without whipped cream or ice cream): 460 calories
78 g carbohydrate
5 g protein
17 g fat
40 mg cholesterol
#### Nutritional analysis provided by PARADE
Recipe notes
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