Double Berry Crisp

We are overflowing in berries around here. Every weekend we go and pick up a 1/2 flat of strawberries (we won 10 weeks worth at a silent auction) and my parents have a huge blackberry bush at their place that seems to have a few baskets of ripe fruit every day or so. 

So I really wanted to make something simple and yummy that Lucille could help cook. I found this great Summer Fruit Crisp recipe on Bon Appetit - and decided to use it to make a Strawberry and Blackberry Crisp - and it came out delicious. We added whipped cream but it would have been amazing over vanilla ice cream. 

Also mine was a bit runny because I used flour instead of cornstarch on the fruit mixture. I'd highly recommend using the cornstarch if you've got it. 

Here is the recipe adapted a bit:

Double Berry Crisp

servings: 8

Ingredients

Oat Topping

1/3 cup flour

1/4 cup brown sugar

1/2 teaspoon salt

1 cup oats

1/2 cup unsalted butter (cut in pieces)

Fruit Mixture

2 cups blackberries and 4 cups strawberries

3/4 cup sugar

2 Tablespoons cornstarch

1 teaspoon grated orange zest

1 Tablespoon fresh orange juice

Directions

Oat Topping:

Pulse flour, brown sugar salt and 3/4 cups oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in the remaining oats with your hands.

Preheat oven to 375 degrees. Toss fruit with sugar, cornstarch, zest and juice. 

Transfer mixture to a 1 and 1/2 to 2 quart baking dish. Scatter oat topping over and place on a baking sheet and bake until the fruit is bubbling and top is golden brown. (Original recipe says 60-70 minutes - and in my oven this only took 45 minutes.)

Let cool for at least 1 hour before eating.