Sassys Summer Berry Crisp Food

SUMMER BERRY CRISP

Steps:

• Preheat the oven 350°F; butter a 9-inch Pyrex pie plate.
• Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate.
• Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries.
• 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 desert bowls with whipped cream or ice cream.

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.

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.

MIXED BERRY CRISP

Steps:

• Preheat oven to 375.
• For filling, combine sugar and cornstarch in a small bowl. Add berries and toss to coat evenly.
• For topping and bottom layer, combine oats, brown sugar, flour, cinammon, sugar, ginger, and salt in a bowl. Cut in cold butter using two knives -- then mix with fork until mixture resembles coarse crumbs.
• Pat half of the oat mixture on bottom of a 2-quart glass pan. Top with berry concoction. Finish off by crumbling the remainder of the oats on top of the berries.
• Bake 20-25 minutes until oats are golden brown and berries are bubbling around edges.

SUMMER BERRY CRISP | MIXED BERRY COBBLER

Steps:

• Preheat the oven to 350°F. Spray with cooking spray or butter a 9-inch Pyrex pie plate, individual Le Creuset Coccette dishes, or Cast Iron Pans. 2. Carefully mix together the berries with the sugar, flour and orange zest and juice, and ground ginger. Place mixture into the prepared dish. 3. For the topping: Combine the Oats, Flour, both Sugars and Salt in a medium bowl. Using a pastry blender or 2 knives, combine ingredients into the butter until topping resembles coarse crumbs. Sprinkle evenly over the berries. 4. Place the baking dish on a baking sheet. Bake in preheated 350°F oven until the fruit is bubbling and the crumble topping is golden brown, about 45 - 1 hour. Remove the from oven and allow to cool on a rack to cool slightly. Garnish with more fresh berries, and serve with a dollop of whipped cream or vanilla ice cream.

SASSY'S SUMMER BERRY CRISP

Steps:

• Heat oven to 375 degrees F.
• Grease a large baking dish (2 quart).
• In large bowl combine apples,cherries,strawberries sugar, 2 TBS of the flour and cinnamon.
• Spoon into prepared baking dish.
• In a small bowl, combine rolled oats, brown sugar and 2/3 Cup of Flour.
• Cut in Butter or Margarine with pastry blender of fork until consistency of coarse meal.
• Sprinkle crumb mixture evenly oveer fruit.
• Bake at 375 degrees F for 30 to 40 minutes until golden brown and apples are tender.
• Serve with Whipped Cream or Ice Cream.

RAW MIXED BERRY CRISP

Steps:

• In a 9x9 Pyrex dish toss the berries with the maple syrup.
• Put the pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground.
• Scatter nut mixture over berries.
• Can be served immediately but I like to chill 2-4 hours.
• Suggest serving with a scoop of vanilla ice cream.

SUMMER'S BEST BERRY CRISP

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, gently stir raspberries, blueberries and 1/4 cup sugar. Spoon into baking dish. Sprinkle with vanilla.
• In medium bowl, mix flour, brown sugar and pumpkin pie spice. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Add oats; toss well. Sprinkle over berry mixture.
• Bake 30 minutes or until filling is bubbly and topping is golden. Serve warm.