Thanks to all of you who've already submitted entries for our summer contest--keep 'em coming! In the meantime, I tried this new Epicurious recipe for berry crisp yesterday and if you can measure its yumminess by how many helpings my husband's had in twenty-four hours, then it is quite delicious. Best of all, it is really easy. Oh, and per some of the comments I doubled the topping which is definitely the way to go.
Mixed Berry Crisp
The frozen berries aren't thawed before you use them, so this dessert is super fast.
Servings: Makes 6 servings.
Ingredients
2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed1/4 cup sugar
1 cup all purpose flour
1 tablespoon fresh lemon juice
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced
Preparation
Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.
