July is here! What do you have planned for your 4th celebration? Last year I made this Berry Crisp dessert for a dinner potluck. It was a big hit so I wanted to share it again. I’m headed to the beach for some fun volleyball games and beach potluck. Stay tuned for what I’m bringing.
BERRY CRISP W/ VANILLA ICE CREAM print this recipe!
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INGREDIENTS
3 tablespoons all-purpose flour 2 tablespoons granulated sugar 3 cups fresh blueberries 3 cups of raspberries 1/4 cup lemon juice 1 cup packed brown sugar 3/4 cup all-purpose flour 3/4 cup quick-cooking rolled oats 1 1/4 teaspoons ground cinnamon 1/2 cup cold butter Vanilla ice cream, for serving |
PREPARATION
1. Preheat oven to 375º F.In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an un-greased 3-quart rectangular baking dish. Set aside.
2. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
3. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.
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PHOTOS BY JENNIFER CHONG
