Berry Crisp

YUM. I love love LOVE dessert. Pies, cakes, cookies, ice cream, and anything with fruit. Especially fruit crisps. Crisps are easy to put together, and delicious to eat. It’s a win/win situation for everyone involved. For this particular crisp, I used what fruits I had on hand – blueberries and blackberries (picked last summer at Ichuaway and put into my freezer) but you could use just about any fruit. Some variations may be apple with cranberries, plums and nectarines, peach, pear and blueberry, really the possibilities are endless. Serve this dish with a little whipped cream, ice cream, or by itself.

What you need:
5 cups fruit
1 cup oats
1 cup brown sugar
½ cup plus 3 tablespoons flour (separate)
3 tbsp white sugar
optional – ½ cup coconut (adds a lil fiber- everyone needs fiber)
dash nutmeg
dash cinnamon
dash ginger
½ cup butter – cut up into small pieces

What you do:
Combine fruit, 3 tbsp flour and white sugar in a square 9x9 baking dish. In a separate bowl, mix up oats, brown sugar, ½ cup flour, cinnamon, nutmeg, ginger and coconut. Mix in butter to the oat mixture with a pastry cutter, 2 forks, or your hands until it looks like a crumbly mess (I have found you can either mix the butter in or you can sprinkle it over the top and it turns out fine). Sprinkle this mixture on top of the fruit. Bake uncovered for 40 minutes, or until the mixture is bubbling and the topping is brown.

Enjoy!
-hayden

Note: The sugar and flour mixed in to the fruit in the beginning was to make a bit of a syrup, but its not necessary. If you skip that step, expect your crisp to be more on the runny side when using fruits other than apples.