I don't know what I'm doing lately. I haven't made this many desserts in quite awhile. The strangest part is that I don't even need much prompting to get in the kitchen and whip it up. What can I say? I'm a sucker for fresh summer fruit and new individual baking dishes. In addition to loving the taste of these strawberry-blueberry crisps, I love my new individual gratin-like dishes that are the perfect vessels with which to carry these raw berries to baked, bubbly perfection.
I'm not all that picky when it comes to crisp topping; I mean, honestly, any combo of brown sugar, nuts, oatmeal or cookies crushed up with butter is going to pretty freaking good. In these crisps, I made a basic crisp topping with ingredients I had right in the pantry: oatmeal, almonds, flour and brown sugar. I love berries this time of year and there's the added bonus: no peeling or chopping, just rinse and toss them in! This recipe serves 2, but you could easily double or triple the recipe for your next picnic!
Happy 4th of July! What are you cooking for The Fourth? Leave your favorite dishes or desserts in the comments section!Berry Crisp
(adapted from Alton Brown)
5 large fresh strawberries
1 cup fresh blueberries
1 Tbsp sugar
1 Tbsp all-purpose flour
1/4 cup all-purpose flour
1/4 - 1/3 cup brown sugar
1/4 cup oatmeal (or amaretti or other cookies)
1/3 cup sliced almonds
3 Tbsp butter
vanilla ice cream
Toss the rinsed and drained berries with the sugar (to taste) and flour to coat evenly. In a separate bowl, combine the flour, brown sugar, oatmeal and almonds. Cut in the butter with a pastry cutter, fork or your fingers until the butter is in small pieces, about the size of a pea.
Butter 2 gratin dishes, small dishes or ramekins and pour the tossed berries in them. Top the berries with a generous amount of the topping. Bake at 350 degrees F for 30-35 minutes or until the berries are bubbling beneath the browned topping. Let cool 5-10 minutes. Serve with a scoop of vanilla ice cream. Serves 2.