Berry Oatmeal Crisp
photo by Muffin Goddess
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon grated nutmeg
- 2 cups blueberries
- 2 cups raspberries
- 1 cup quick-cooking oatmeal
- 1⁄3 cup dark brown sugar (packed)
- 1⁄2 cup unsalted butter, cold, cut into 1/2-inch pieces
- whipped cream, for serving
directions
- Heat oven to 375 degrees. Butter 8-inch round cake pan or pie plate.
- Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl. Add berries and toss gently to combine. Transfer to buttered pan.
- Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend. With machine running, add butter a few pieces at a time. Spoon mixture over berries.
- Bake until top is golden, about 30 minutes. Let cool slightly. Serve warm with whipped cream.
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Reviews
-
This was a perfect use for the overload of berries that I had lurking in my fridge! Just the right amount of sweetness, and the ideal ratio of fruit to topping (the general consensus of all the people who tried it, anyway). This was even good without whipped cream or ice cream, so don't panic if you forget to pick up the dairy items. Of course it's even better with the dairy, but it's still good enough to serve it without if need be. Oh, and even though it looked like the deep-dish pie plate I used was going to possibly overflow in the oven once I added the topping, the berries reduced a bit while baking, so no crunchy spills to clean up in the oven. I will most definitely be keeping this recipe on file for future fresh berry overloads. Thanks for posting, Jackie! Made by a fellow Merrry Maid of Mayhem for Culinary Quest I Family Picks
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!