Monday, June 13, 2011

Double Berry Crisp

 (Isn't this pan AWESOME??? My mom got me this great set of nesting bakers for Mother's Day! I'm so lucky!)

I was able to get raspberries very cheaply on sale this weekend, so I paired them with blueberries we picked last summer and made a YUMMY berry crisp. Here are the juicy details,


  • 4 small packages of raspberries
  • 4 cups of blueberries
  • 3/4 cup granulated vanilla sugar (or regular sugar)
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ofvanilla
  • 1/2 cups whole wheat flour
  • 1 cup of all purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup old-fashioned oatmeal
  • 2 stick of melted unsalted butter
  • 1/2 cup walnuts or pecans
  • 1 teaspoon of cinnamon
Combine all of the filling ingredients in a bowl and spread in a 9x13 pan. Combine all of the topping ingredients in a separate bowl and spread evenly over the filling. Bake at 350 for 30 minutes or until bubble around the edges.


For other recipes see Balancing Beauty and Bedlam.

No comments:

Post a Comment