"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for MIXED BERRY CRISP, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Thursday, January 27, 2011


2 pkgs, frozen mixed berries (24 oz.)
1/4 c. sugar
1 c. flour
1 T. fresh lemon juice
3/4 c. oats
2/3 c. lt. brown sugar
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/4 t. salt
7 T. butter, diced

Combine berries, 1/4 c. flour and lemon juice in lg. bowl; toss to blend well. Transfer berry mixture into 9" glass pie dish. Combine remaining 3/4 c. flour, oats, brown sugar, spices and salt in med. bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture. Bake at 375 for 1 hour. Let stand 15 minutes.




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