I’m not really one for fruit as dessert.
You could probably twist my arm with a chocolate covered strawberry (ok, you wouldn’t have to twist that hard) but I’m not really one for pies or cobblers.
Call it baby belly, but all the fresh fruit around this time of year has me craving some sweet fruit for dessert. I went on the hunt for a recipe that was heavy on the crisp. We don’t want to eat too many berries, do we? This came out perfectly. There’s a sweet crispy layer on both the top and bottom and it only makes about four servings so you’re not going to be eating it for days. I decided to top it with the best vanilla bean ice cream I could find and… oh. my. I was not disappointed.
I would actually like to try cutting the sugar in half on this recipe sometime. I’m not sure how it would turn out. It was super sweet, which I loved, but I think it would still be delicious if it were taken down a notch, especially with the ice cream on top.
This might be the perfect thing to make for a small 4th of July picnic or pool party. Its also a great way to get your kids to eat fruit, as if there’s any nutritional content left after baking them with all that sugar. Oh well. Its summer.
2 teaspoons granulated sugar
1 Tablespoon cornstarch (2 Tablespoons if using frozen berries)
2 cups mixed berries (I used blueberries, raspberries, and blackberries)
1 cup old fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1/4 teaspoon salt
6 Tablespoons cold butter, cubed
Preheat oven to 375ºF. Butter a 2 quart glass or ceramic baking dish.
In a small bowl, make the filling by combining the sugar and cornstarch. Then add the berries and toss to coat evenly. Set aside.
In another bowl, combine oats, brown sugar, flour, cinnamon, sugar, ginger, and salt. Cut in the cold butter with two knives, a pastry blender, or your fingers until the mixture resembles coarse crumbs.
Pat half the oat mixture intuit he bottom of the prepared dish. Top with the berry mixture and crumble the remaining oats on top.
Bake 20-25 minutes until the oats are golden brown and the berries are bubbling around the edges.
Serve warm with the very best vanilla ice cream.
Adapted from Food.com