Summer Berry Crisp

Recipe from Elinor White, Kirkwood Farmers' Market Committee

Crisp Filling:

2 c. blueberries
2 c. blackberries
2 c. raspberries
1/4 c. sugar
1/4 c. all-purpose flour
1/4 tsp. cinnamon

Crisp Topping:

1 c. rolled oats
1/2 c. all-purpose flour
1/2 c. brown sugar
1/2 c. sugar
Pinch of salt
1/2 c. cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving


Preheat oven to 350 degrees. Butter a 9-inch pie plate.

Gently combine the berries with sugar, flour and cinnamon; place in prepared pie plate.

Prepare topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.

Place the pie plate on a baking sheet. Bake in center of oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove to rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.