July 10, 2010

Strawberry-Blueberry Crisp

This crisp was good, but it's a little too close to a delicious breakfast item for me. If you're a fruit dessert person you will love this.

For the filling you'll need:

Juice from about 1/2 large lemon
1 1/2 tablespoons corn starch
1 1/2 pounds medium strawberries, halved
1 pound fresh or frozen blueberries
1/2 cup brown sugar

For the topping you'll need:

2/3 cup all-purpose flour
1/2 cup sliced almonds
2/3 cup old fashioned oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick unsalted butter, chilled and cut into 1/2-inch cubes

Preheat the oven to 350 degrees. Grease a 9 by 9-inch baking dish (I used butter).

For the filling: In a medium bowl, mix together the lemon juice and corn starch. Add the strawberries, blueberries and brown sugar. Toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

For the topping: in a food processor or blender, combine the flour, almonds, oats, brown sugar, cinnamon, and salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. If you like larger pieces, clump the topping in your fist before sprinkling it on top of the filling.

Serve with Vanilla Ice Cream or Whipped Cream. Yummmmm



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