"Dang that's good" (well, he said "dam*ed," but this is a family show,) with every bite he took of this berry crisp.
Let's make her berry crisp.
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.
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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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
bowl. Spoon over dough in pan. Sprinkle remaining flour mixture over.
Bake until topping is brown and cooked through, about 50 minutes. Cool
And that's that