A short and sweet video.
March here has been cold and endless. Nothing like a summery fruit crisp to give a dreary day a warm weather vibe.
Use any fruit that you like and that buttery topping will turn it into a star crisp.
The original recipe called for 1 cup of oats in the topping, but I left them out for a change.
15 oz fresh or frozen blueberries (for frozen, I like these)
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 tablespoons all-purpose flour
12 oz raspberries
1/4 teaspoon salt
1/2 pound cold unsalted butter, diced
Vanilla ice cream, to serve
1. Preheat the oven to 350℉.
2. Butter a 13×9 inch baking dish.
3. Place blueberries into a large bowl. Add 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well.
4. Gently mix in the raspberries. Spoon mixture into prepared baking dish.
5. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly.
6. Sprinkle butter mixture evenly on top of the blueberries and raspberries. (I did not use all of the butter mixture, since I had more than enough for the quantity of fruit. I saved about 3/4 cups of it which I will use tonight to make a peach-blueberry crisp.)
7. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350℉ oven for 20 to 30 minutes, until warmed through.
Recipe slightly adapted from Ida Garten
Here is some short electronic goodness.
And a catchy sweet tune.
“I’ll be right there
I’ll be right there just to show you how much I care
Youʼre running to the start
Youʼre always on my mind
Youʼre running through the dark
Youʼre hunting all my time”
Check out Søren Andreasen on his Website, where you can buy the music.