Blueberries and blackberries looked so good at the supermarket. Here is a crisp using both of them.
1-½ cup blueberries
1-½ cup blackberries
Juice from one lemon (about 1 tablespoon)
¼ cup turbinado sugar
1 Tbsp unbleached white flour
⅔ cup unbleached white flour
½ cup firmly packed light brown sugar
1 tsp ground cinnamon
¾ cup old-fashioned oats
6 Tbsp very cold unsalted butter or vegan substitute
Whipped cream, vanilla ice cream or non-dairy topping
To Make It:
Preheat oven to 375°F. Lightly grease a 9-inch pie plate with butter or vegan substitute.
Wash and drain the blueberries and blackberries. Put into a bowl and add lemon juice. Put the turbinado sugar and 1 Tbsp flour into a large plastic zipper bag. Mix well. Add the fruit to the bag, then gently turn it back and forth until the fruit is coated. Dump the fruit into the pie plate.
In medium bowl, mix 2/3 cup flour, brown sugar, cinnamon and oats. Cut the butter or vegan substitute into small pieces, add to the bowl and mix with fingers or a pastry cutter until crumbly. Sprinkle the topping over the berries.
Bake 30 to 35 minutes until fruit is bubbly and top is lightly browned. Serve warm with whipped cream, vanilla ice cream or non-dairy topping on the side.
|Serving Size||¾ cup|
|Number of Servings||6|
|Amount Per Serving|