Ah, summertime. While it gets cold here in Boston for a good many months, I do think it helps me appreciate the summer that much more. We can say, “remember when it was 15* with a negative wind chill? And we had all that snow?” and it seems crazy to think that snow is real, when the weather outside now is so perfect. Warm, breezy, sunshine-y. But, I wouldn’t mind living somewhere where it’s warm all year; I could get used to it. On our cross-country roadtrip, we got to see many different areas of the country, with many different climates. And those warm places, where the sun shines well all year, seem like a good place to be. They have farms, and you can grow and pick food all year long. How nice that must be. We drove through a section of California that had strawberry farms for miles to see. That’s my jam.
In order to take advantage of the fruit you can pick when the sun shines (here in New England, it’s only during summer, hence the name of the recipe), you can make this great summer dessert using strawberries, raspberries, blackberries, blueberries, huckleberries, etc. They’re my jam too (…see what I did there?). By the way, where do you even FIND huckleberries?
I’m sure you can also adapt this recipe to stone fruits like peaches, nectarines, and cherries. This recipe is simple to make and comes together quickly. It does take a bit of time to bake (40 minutes), so make sure you have an A/C on, or wait for a breezy day so your kitchen doesn’t get to a million degrees.
Please note that the recipe says this yields 6-8 servings, except one probably won’t get to serve that many actual people since it is so good that one will eat all of it one’s self (says L. Smith).
Summer Berry Crisp
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 6-8
- 6 tablespoons of butter, room temperature
- 5 cups berries (your choice of raspberries, blackberries, strawberries, blueberries)
- 1 tablespoon lemon juice
- 1/3 cup + 1/4 cup brown sugar, separated
- 1/4 + 1/2 cup whole wheat flour, separated
- 1/2 old-fashioned oats
- dash of salt
- Preheat the oven to 375∞F. Grease a 9-inch-square baking dish or 9-inch pie plate and set aside.
- In a large bowl, combine the fruit, 1/3 cup brown sugar, 1/4 cup of flour, and lemon juice and turn with a spatula until fruit is evenly coated. Pour into the baking dish.
- To make the topping, stir together the oats, remaining 1/4 cup brown sugar, 1/2 cup flour, and a dash of salt. Using a pastry blender or 2 knives (or your hands) cut butter into oat/flour mixture until well-combined. Spread topping evenly over the fruit in the baking dish.
- Bake until the top is golden brown, about 40 minutes. Let cool 10 minutes and serve warm, topped with ice cream! 🙂