A favorite aunt used to bring a fruit crisp every Sunday for our family dinner. The winter months usually featured a homey, cinnamon-filled apple crisp, but by the time May rolled around, we were eagerly awaiting the change from apple crisp to some kind of berries. Strawberries were usually the first to appear. One-fruit crisps were her standby for years, and at her age she wasn’t making any changes. We pleaded with her to make a strawberry-rhubarb crisp too many times to count, and combining these two was as adventurous as she would get.
Fast forward to today. There are so many varieties of berries in season, and we can’t resist buying some of each. These spring beauties are plump, beautifully colored, and ripe for enjoyment. What better way to celebrate berries, than with a recipe using all of them? We certainly don’t want to play favorites like our aunt did, so here the berries are combined into one scrumptious crisp. Sweet and tart berries crowned with a buttery, brown sugar and oatmeal topping. Served warm, a crisp topped with ice cream is amazing. It also makes for an indulgent breakfast (we won’t judge).
The Wolf Gourmet countertop oven with convection bakes, broils, roasts, proofs, toasts, and warms – all in a fast, energy efficient way.
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