Chef Renée’s Berry Crisp
Berries are back! This Berry Crisp recipe is best when made in season, but cab be just as tasty if you freeze and store your fresh berries for a winter treat and all through the year. Fresh is best for me but feel free to use store bought berries as well. I used popular berries but feel free to use your own selection of berries. I added blueberries, blackberries, raspberries, and strawberries. The farmer’s market is a great place during the season to purchase berries and it also helps support the local farming. (Below is my dear friend Chef Christiane of Arugula Restaurant located in beautiful West Hartford, CT withe her delicious Apple Crisp. Yummy!) Choose your favorite fruit this summer or fall and enjoy.
2¼ cups fresh blueberries
2 cups fresh blackberries
2 cups fresh raspberries
2¼ cup fresh strawberries
Zest of 1 orange
2¼ cups whole oats
1¼ cup light brown sugar
1½ cups granulated sugar, divided
1¾ cups plus 1 teaspoon of all-purpose flour, divided
Pinch of salt
½ teaspoon cinnamon
½ cup of toasted pecan pieces (optional)
2 sticks of Butter plus 2 tablespoons, very cold and cubed
- You will need 2 9-inch pie plates.
- Preheat the oven to 350ºF.
- Rinse the berries, drain and pat dry using a paper towel. Set aside.
- In a large bowl add ½ cup flour, ½ of the granulated sugar, orange zest and cinnamon and whisk together.
- Add the berries to flour mixture and gently toss to coat the fruit.
- Divide evenly among the pie plates.
- For the topping, place the whole oats in a food processor and pulse 3 to 4 short bursts. Do not pulse to a flour but small enough to recognize and chew the oats.
- Pour oats into a large bowl. Add the remaining flour, the sugars and the salt. Mix Thoroughly.
- Add the cold butter to the flour/sugar mixture using a pastry cutter and mix until mixture resembles small peas.
- Spread over the berries and cook until browned and bubbly.
- Serve with whipped cream, sweet cream, or ice cream and top with Triple Berry Sauce (found on www.simplechefrenee.com).