Berry Licious Crisp Food

BERRY CRISP

Steps:

• Move the oven rack to the middle position and preheat oven to 350°F.
• Place the frozen berries in a 9 x 13 Pyrex pan. Sprinkle the berries with the balsamic vinegar.
• In a small bowl whisk together cornstarch and sugar. Sprinkle the mixture over the berries.
• Use a spoon to toss the berries until the cornstarch is evenly distributed.
• In a medium bowl make the topping by mixing together the oats, flour, brown sugar, and softened butter. Use your hands or a wooden spoon to mix everything together.
• Crumble topping over the berries and bake for 45-50 minutes, rotating the pan half-way through cooking. The berry crumble is done when then topping is golden brown and the berry mixture nice and bubbly.
• Cool 10-15 minutes before serving. This crisp is especially delicious served with a little bit of fresh whipped cream or ice cream.

BERRY CRISP

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
• In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
• Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
• Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
• Bake for 45 minutes, until the top is golden and the berries are bubbly.

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

INDIVIDUAL BERRY CRISPS

Steps:

• Preheat oven to 350 degrees F.
• Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
• 5 ounces all-purpose flour, approximately 1 cup
• 2/3 cup sugar
• 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
• 1 1/2 cups crushed crackers, gingersnaps or cereal
• 4 ounces unsalted butter, cubed and chilled
• Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
• Yield: 4 1/2 cups

BERRY DELICIOUS RHUBARB CRISP RECIPE

Steps:

• In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
• In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
• Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.