Summer is here! The days are hot and sunny, the flowers and garden are planted, the weeds are finally under control … and the grass is not growing due to this dry spell. I think it’s time to sit on the porch with a good read – in my dreams!
Today I’m going to give you a dessert recipe to use summer fruit, either a combination of fruit or just one kind. When you go to the farmers’ market they have rows of fruit and you cannot resist buying an entire basket – you can use it to make this crisp.
Frozen fruit can be used instead of fresh fruit by adjusting the amount of water added (see note below). This makes a 13×9” pan so it would be great to take to a potluck, a nice change from all those whipped cream concoctions you will see there. You can eat this warm from the oven but it will be more of a crumble than a crisp. If you want it to sit nicely on a plate, let it cool completely before you cut it.
Raspberry Blackberry Crisp
3 cups oatmeal
3 cups flour
2 tsp. baking powder
½ tsp. salt
1-1/2 cups brown sugar
1-1/2 cups butter, melted
2 cups white sugar
1/2 cup instant clear gel
2 cups water (for frozen fruit)
2-1/2 cups water (for fresh fruit)
4 cups raspberries
4 cups blackberries
For crumbs, combine all ingredients in a large bowl. I mix this with my hands.
Press half of the crumbs into a greased 13×9” pan.
Set aside remaining crumbs for top.
For filling, mix sugar and instant clear gel in a small bowl.
Put prepared raspberries and blackberries in a large bowl.
Measure water and keep it handy close by.
Pour sugar mixture over berries and mix quickly.
Pour water over berries and mix again.
Spread fruit filling over crumb base in pan.
Sprinkle reserved crumbs evenly on top of fruit.
Bake at 350º F for 35-40 minutes or until fruit starts to bubble around the sides and the top is golden.
Serves 12-14 people.