This recipe is delicious, easy, and a crowd pleaser every time! Sometimes, I use marionberries or blueberries, but lately I’ve been mixing blackberries, blueberries, and marionberries. The trick is draining most of the juice from the berries (if they were frozen) before you mix in the rest of the ingredients. If you don’t, the baked crisp will be too runny. I also like to make a little extra crust mixture for the topping.
Crust and Topping:
1 cup all-purpose flour
1 cup quick oats, uncooked
½ cup brown sugar
½ teaspoon cinnamon
½ cup butter or margarine (1 cube)
6 cups of berries of your choice – fresh or frozen – if frozen: thaw and drain well.
½ cup sugar
2 tablespoons quick-cooking tapioca
1 ½ tablespoon freshly squeezed lemon juice
½-1 teaspoon cinnamon
Preheat – 350 degrees. Grease (I spray with light olive oil) a two quart baking dish.
In medium bowl, combine flour, oats, brown sugar, and cinnamon. With pastry cutter, cut in butter until mixture resembles coarse crumbs. (I slightly melt the butter and slowly work it into the crumb mixture.) Set aside.
In large bowl, combine remaining ingredients. Press just over 1 cup of crumb mixture into bottom of greased two-quart baking dish.
Spoon in berry mixture. Sprinkle remaining crumb mixture on top. Bake 55-60 minutes.
Best served with vanilla ice cream. Enjoy!
*We’d love for you to send in your favorite dessert recipe.