Too Simple Berry 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.

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.

TOO SIMPLE BERRY CRISP

Steps:

• Mix berries, flour and sugar.
• Scoop into 6 individual baking dishes, I used coffee cups. Then place on a big baking dish.
• Sprinkle with granola.
• Bake at 350 degrees for 45 minute.
• Serve warm or room temperature by itself or top with frozen or fresh yogurt!

FRESH BLACKBERRY CRISP

Steps:

• Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly.

SIMPLE BERRY CRISP

Steps:

• Preheat oven to 375°F In a large bowl, gently toss together berries, sugar and flour then transfer to an ungreased (8-inch) baking dish; set aside.
• In a medium bowl, toss together granola and butter then scatter over berries in dish. Bake until top is golden brown and berries and their juices are bubbly, about 30 minutes. Let cool then spoon into dishes and serve with yogurt or ice cream on top.