Summer Berry Crisp

taken from: Williams Sonoma, Essentials of Baking

Filling:

5 cups berries (blueberries or mixed berries - I use blackberries)

1/2 t cinnamon

3-5 T granulated sugar

(I also add 1-2T of lemon juice)

Topping:

1 cup ap flour

1/2 cup old fashioned rolled oats

1/3 cup granulated sugar

1/3 cup firm packed brown sugar

1/2 t cinnamon

1/4 t salt

1/2 cup unsalted butter, melted

Stir together the berries, sugar, cinnamon, and lemon juice until well mixed. Pour into greased 2 1/2 qt. baking dish and set aside

In a large bowl, stir together the flour, sugars, oats, cinnamon, and salt. Then stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture evenly over the filling.

Bake at 350 the crisp until the juices are bubbling and the top is a golden brown, about 35-40 minutes. Let cool for a few minutes, but the crisp is best served warm. Delicious served with ice cream!

Variations:

You can use several types of fruit for the filling:

Apple or pear crisp:

Use 6 cups chopped, peeled apples or pears, 2 T sugar, 1 T lemon juice, 1/2 t cinnamon

Top and bake as directed above.

Peach crisp:

Use 6 cups chopped, peeled peaches and 3-4 T sugar.

Top and bake as directed above.