The Blues: Baked Blueberry and Blackberry Crisp

I love my freezer.  Having a freezer means that I can save the handpicked blueberries from Lake Chelan and sun ripened blackberries from my yard and use them in the winter for yummy things like, Crisps!
There is not a soul on earth who isn’t tempted by the smell of a fruit crisp baking in the oven.  With a browned crumbly, brown sugar and oat topping over warmed bubbly berries and a side of fresh vanilla icecream, who can resist.  Remember, crisps are timeless and you can serve them any time of the year with any fruit combo you desire.  Make it your own.  Serve with a cup of hot coffee for best results.
3/4 C. flour
1/2 C. oats
1/2 C. brown sugar
1/4 C. granulated sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
6 T.  butter, softened
1/2 C. toasted hazelnuts
1 1/2 C. fresh or frozen blueberries
1/1/2 C. fresh or frozen blackberries
1 T. cornstarch
1/4 C. granulated sugar
1/2 C. lemon juice
1 t. grated lemon
Preheat your oven to 375 degrees.

Look for an oven safe pretty pan/dish from your cupboard.  Not something with yucky stains on it, but something you will feel pround to bring out in front of guests if that’s what you plan on doing with your crisp.  You want it to be presentable.  I suggest shallow white bakeware or a glass pyrex.  You can also make these individual if you want to use ramekins or small oven safe decorated dishware. 
For the topping, add all the ingredients in that section in a medium bowl and blend together using your hands.  Be sure to work the butter pieces with your fingertips into the mixture.  The topping should look like course sand when you are done.
For the filling, mix all ingredients until well combined.  Prepare dish with baking spray and pour in your fruit mixture. Cover with topping mixture.  Place your dish on a cookie sheet and put it into the oven.  This way, if it bubbles over the side, you’re not spending the evening cleaning your oven.  I doubt it will go over the top, but depends on the size of your dish.  Be careful not to overfill.  Bake at 375 for 40 minutes or until top is golden brown and the fruit is bubbly.  It’s going to smell amazing.
Remove it from the oven and let cool for at least ten minutes before serving.  Serve it with vanilla ice cream on the side.

One thought on “The Blues: Baked Blueberry and Blackberry Crisp

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s