CanadaDessert
Summer Berry Crisp
Active Time: 15 minutes • Total Time: 30 minutes
Yields: 8 Servings
Ingredients
- 6 cup assorted organic berries
- 1 Grated zest of 1 orange and 1 lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoon orange-flavored liqueur, such as Cointreau or Grand Marnier
- 1/2 cup granulated sugar
- 2 tablespoon cornstarch
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/2 cup firmly packed dark brown sugar
- 2 tablespoon granulated sugar
- 6 tablespoon unsalted butter
- 1/2 cup old-fashioned rolled oats (not instant)
- 1 cup crème fraîche
The subtle citrus notes in the filling of this simple homestyle favorite make the berry flavors sparkle.
Blueberries hold their shape and strawberries are naturally sweet, but any combination of berries will work.
This crisp really doesn’t need adornment, but if you can’t resist, a dollop of crème fraîche adds a pleasant tart contrast to the sweet fruit. And of course, whipped cream or ice cream are also delicious!
Per serving (without liqueur): Calories 300, Fat 9 grams, Cholesterol 25 mg, Sodium 80 mg, Carbohydrates 54 grams, Fiber 4 grams, Sugars 35 grams, Protein 3 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 6%, Vitamin C 30%, Calcium 4%, Iron 8%.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Position a rack in the center of the oven and preheat to 375 degrees F.
Make the filling: Place the berries, orange zest, lemon zest, lemon juice and liqueur (if using) in a large bowl.
Place the granulated sugar and the cornstarch in a small bowl and whisk to combine. Add the sugar mixture to the berries and toss gently to combine. Transfer the berry mixture to a shallow 2-quart baking dish.
Make the topping: Place the flour, allspice, salt, brown sugar, granulated sugar and butter in a medium-size bowl. Using your fingers, blend in the butter until it’s in pieces roughly the size of peas. Add the rolled oats and stir to combine. Sprinkle the topping over the berries, but don’t pack it down.
Bake the crisp until the fruit juices bubble up around the edges of the baking dish and the topping turns golden, 30 to 35 minutes. Let the crisp cool slightly before serving it warm with crème fraîche, if desired.
Calories per serving, without optional liqueur or crème fraîche: 300, Fat 9 grams, Cholesterol 25 mg, Sodium 80 mg, Carbohydrates 54 grams, Fiber 4 grams, Sugars 35 grams, Protein 3 grams. Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 6%, Vitamin C 30%, Calcium 4%, Iron 8%.
Calories per serving, with liqueur and crème fraîche: 360, Fat 13 grams, Cholesterol 35 mg, Sodium 90 mg, Carbohydrates 57 grams, Fiber 4 grams, Sugars 37 grams, Protein 4 grams. Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 8%, Vitamin C 30%, Calcium 6%, Iron 8%.
Thus is my go to fruit crisp recipe!
I found this recipe in the earthbound farms cookbook at least 10 years ago and make a berry crisp at Christmas yearly using our own home grown blackberries that I freeze every summer! Highly recommend this recipe to everyone who asks. Thanks for being part of our family tradition!
April, that’s so sweet! Thanks for letting us know. We’re honored to be part of your family tradition!