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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Berry Crisp Recipe

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This recipe for Berry Crisp is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. strawberries
6 oz blueberries
6 oz raspberries
6 oz blackberries
2 T sugar
2 T flour
1/4 t cinnamon
1 C quick cooking oatmeal (not instant)
1/3 C sugar
1/3 C flour
1/4 t cinnamon
5 T cold butter, cut into small pieces
Directions:
Directions:
Serves: 8
Preparation Time: 30 minutes

Rinse and drain the berries. Hull and halve or quarter the strawberries. In large bowl, gently toss all the berries with the 2T sugar, 2T flour and 1/4t cinnamon.
Turn into lightly buttered 9" pie plate or 1 1/2 qt. baking dish.
In large bowl, combine oatmeal and 1/3C sugar, 1/3C flour and 1/4t cinnamon.
Add butter and work into the dry ingredients with a wooden spoon or fingertips until mixture is crumbly. Sprinkle evenly over the berries. Bake in preheated 375º oven until berries are bubbly and topping is lightly browned and crisp, about 35-45 minutes. Serve warm or at room temperature. Top with ice cream or whipped cream.
Personal Notes:
Personal Notes:
This can easily be doubled and baked in a 9"x13" baking dish. Leftovers are great for breakfast.

 

 

 

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