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.
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).