Mixed Frozen Berry Crisp

Discussion in 'Desserts' started by snorkelinggirl, Apr 19, 2014.

  1. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    One of my favorite desserts to make in the winter and spring is a frozen berry crisp.  This is my go-to dessert whenever I have company, as it is easy to throw together in about 20 minutes, can bake in the oven while you are eating dinner, and never fails to get rave compliments.

    This recipe comes from epicurious.com and is called "Mixed Berry Crisp" on that website.  I make it pretty much as stated in that recipe, but I add extra berries, use less flour, and use a food processor.

    What makes it especially easy is that you use frozen (unthawed) berries, so you can pull them directly out of your freezer and use them in your crisp right away.

    Start with about 26 oz (or a little more) of whatever berries you have in your freezer.  I like to use a mix of blueberries, strawberries, and raspberries.  Use them right out of your freezer.


    Toss these with 1/4 cup white sugar, about 2 Tbsp of all-purpose flour, and 1 Tbsp lemon juice.


    Put these in a 9" square casserole dish, or something of around that size.  Try to evenly distribute the flour, or you might end up with little gluey globs in your crisp.  


    The topping is 3/4 cup all-purpose flour, 3/4 cup old-fashioned oats, 2/3 cup packed brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp salt, and 7 Tbsp cold unsalted butter (in small cubes).  I throw these all into a food processor, and pulse a few times until it looks like this.


    Pour the topping over the berries.  Don't worry if the topping really fills up your container, because it will sink down as the berries start to cook.  


    Bake for about 1 hour in a preheated 375 deg F oven until it is bubbly and the top is nicely browned.


    Let it sit for at least 15 minutes before serving.  It is good served cold (especially when eaten for breakfast - yum!), but is even better when served warm with vanilla ice cream.


    Yum!

    Thanks for reading!  Happy Easter, everyone!
    Clarissa
     
    weev likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Great, Clarissa!!!![​IMG]

    Bet that'd be good with my Wild Wineberries we have all around here in the Summer.

    Bear
     
  3. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Bear!

    Thank you!!  I'm not familiar with wineberries, but I imagine that they would be great in a berry crisp.  This is a great recipe to use up any of last year's berries you might still have kicking around in your freezer before this summer's crop comes in.  

    Thanks for reading!!

    Clarissa
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Wow Clarissa that look amazing!  I just drooled on my keyboard....[​IMG]

    Red
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW. Looks great.
     
  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    Wow is right. That looks and sounds fantastic!
     
  7. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Red!

    Thanks so much!  I regularly have that problem when I look at postings on SMF.  [​IMG]     Hope all is well with you and yours, and thanks for stopping by!

    Happy Easter!

    Clarissa
    Hi Adam,

    Thank you so much!!  I appreciate the compliments, and hope you have a great night!

    Happy Easter!

    Clarissa
    Thank you, Todd!  Don't you just love desserts that you can eat for breakfast too! 

    Have a great night and Happy Easter!
    Clarissa
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Last to the party as usual these days!

    Looks good and me sitting here with blackberries and raspberries and strawberries all in the reefer fresh! Everytime I tried making one the topping becomes hard as a rock....LOL

    Sure looks good!

    So whats the difference between a crisp and a brown betty?
     
  9. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Thanks, Kevin!  I think the biggest difference is that a brown betty has the topping layered with the fruit, and a crisp just has the topping on the top.  I personally just like the topping on the top so that it stays crunchy.  Hmmm…..I've had the hard topping problem before with other recipes, but not with this one.  Just guessing, but I think the oatmeal might keep the topping a little looser in consistency so it doesn't solidify into a hard mass.  

    I don't mind you being a little late, just happy you stopped by!  I so rarely do a dessert post that I'm glad you could witness it [​IMG]

    Have a great night!
    Clarissa
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    That looks... Sweet!   Nice job. We had rhubarb crunch last weekend.  The berries look better.  Very nice Clar.  

    b
     

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