Peak-of-Summer Berry Crisps
In the Northwest we’re known for our berries—raspberries, strawberries, blueberries, blackberries, marionberries, salmon berries, huckleberries, boysenberries—the list seems endless at the peak of summer. Any combination of berries is fine in this recipe. You can make crisps all year-round, using whatever fruit is in season: rhubarb, apples, peaches… We served this berry crisp one summer at the Bite of Seattle (a very large food event in the Seattle Center, near the Space Needle). It was voted best dessert of the Bite. Who knows how many hotel pans of crisp we made? The number was huge. We scrambled every night of the event to keep up with the demand, begging our produce purveyor for more berries, baking, baking, baking…and enjoying every sweet minute. This very simple dessert, still warm from the oven, cries out for a scoop of homemade ice cream, and may be our favorite dessert of all.
If you enjoy making crisps, make a large batch of crisp topping (double or triple the recipe) and keep it in an airtight container in the freezer.
IN THE GLASS: Try an Auslese (Riesling) from Germany’s Rhine or Mosel valleys.
Makes5 to 6 servings
Total Timeunder 1 hour
OccasionCasual Dinner Party
Taste and Texturebuttery, crisp, fruity, sweet
Type of Dishdessert
- 2/3 cup old-fashioned oats
- 2/3 cup firmly packed brown sugar
- 2/3 cup all-purpose flour
- ½ teaspoon ground cinnamon
- 6 tablespoons (¾ stick) cold unsalted butter, cut into dice
- 2 cups fresh raspberries
- 2 cups fresh blueberries, picked over for stems
- ½ cup granulated sugar (if berries are very sweet, you may want to use less sugar)
- 2 tablespoons all-purpose flour
- Vanilla ice cream or Sweetened Whipped Cream
2001 Tom Douglas