koko's corner

It's a pretty easy recipe. Just berries, butter, cinnamon, vanilla, salt, flour and sugar. 



In a large bowl add the flour, sugar, cinnamon and the butter that's been cut into chunks.



Cut in the butter until moist clumps form. 

The recipe calls for using a food processor, I did it by hand using my favorite whisk that I use for pouncing potatoes and as a pastry blender. 

 

Pat half of the flour mixture into the bottom of a baking pan. 

To the berries add some flour, 

sugar, 

and vanilla. 

Mix thoroughly and

spoon over the dough in the pan. 

Sprinkle the remaining flour mixture over the top of the berries. 

Bake at 350*F for 50 minutes until it is brown and bubbly. 

This is so wonderful. The original recipe calls for blueberries, raspberries and blackberries. I only had blueberries and blackberries and I don't know how it could have been any better. 

The crust and topping is not too sweet and is simply enhanced with cinnamon and vanilla, that's it. 

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 Mixed-Berry Crisp

 desserts, quick and easy

 1 3/4 cups plus 1/3 cup all purpose flour

2 1/2 cups sugar

2 teaspoons ground cinnamon

1/4 teaspoon salt

14 tablespoons butter (1 3/4 sticks); cut into pieces

2 cups blueberries

2 cups raspberries

2 cups blackberries

1 teaspoon vanilla extract

 

Preheat oven to 375°F. Butter and flour 13x9x2-inch glass baking dish.

Blend 1 3/4 cups flour, 1 1/4 cup sugar, cinnamon, and salt in

processor until just combined. Add the butter; using on/off turns, cut

in until moist clumps form.  Press half of flour mixture onto bottom

of pan.

 Mix all berries, vanilla, 1/3 cup flour, and 1 1/4 cups sugar in large

bowl. Spoon over dough in pan. Sprinkle remaining flour mixture over.

Bake until topping is brown and cooked through, about 50 minutes. Cool

15 minutes.

 Contributor:  Bon Appétit

 Yield: 12 serving

 Terry "Squeaks" Pulliam Burd

And that's that