Berry Crisp
Any berry is good in this old-fashioned dessert, but we especially like to use loganberries or blackberries. Serve with ice cream or whipped cream.
Ingredients
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tbsp granulated sugar
- 1/4 cup water
- 4 cups berries, rinsed and drained
- 1 cup unsifted all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 cup light brown sugar
- 1/2 cup finely chopped walnuts or almonds
- 1 tsp cinnamon
- 1/3 cup butter, melted
Instructions
- Preheat oven to 375°F.
- In a medium saucepan, stir together cornstarch, lemon juice, granulated sugar, and water untilcornstarch is well distributed. Stir in berries. Cook, stirring constantly, over medium-high heat untilberry mixture is thickened. Set aside.
- Mix together flour, oats, brown sugar, nuts, cinnamon, and butter. Layer half of this mixture on thebottom of a well-greased 1 ½ -quart shallow baking dish. Bake for 10 minutes.
- Remove baking dish from oven. Top oat mixture with berry mixture and then with remaining oat mixture.
- Bake until oat layer is golden brown and berry filling is bubbly – about 20 to 25 minutes more. Serve warm.