After you take all your finals, you’re gonna want something wholesome to eat; this recipe is it. Towing the line between sugary and healthy, this crisp allows you to take advantage of all the seasonal fruits that have just started to appear in the supermarket stands. Go now–you’ll be glad you did.
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What you’ll need:
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 3 ripe peaches, peeled, pitted and sliced
- 1 tablespoon lemon juice
- 1 tablespoon flour
- ¼ cup to 1/3 cup sugar (depending on the sweetness of your fruit)
- 1 cup regular rolled oats
- ¼ cup all-purpose flour
- ¾ teaspoon cinnamon
- ¼ cup light brown sugar, packed
- 4 tablespoons unsalted butter,chilled and cut into very small pieces
- Pinch of salt
What you’ll do:
- Preheat oven to 350 degrees. Butter an 8-inch square baking dish. Put the berries and peaches in a large bowl. Add the lemon juice, flour and sugar to the bowl. Gently toss and let sit for a few minutes until the sugar dissolves and the mixture thickens.
- Meanwhile, combine the rolled oats, flour, cinnamon, brown sugar, butter and salt with a pastry blender or a fork. Mix together until the mixture is crumbly.
- Pour the fruit with all the juices into the prepared baking pan. Evenly distribute the topping over the fruit. Bake at 350 degrees for 25 to 30 minutes, until top is brown and the berries are starting to bubble up through the topping. Serve warm or at room temperature with vanilla ice cream.
