BERRY CRISP
Food Service Version
Yield
One full-sized, shallow hotel pan
Ingredients
Filling Ingredients:
16 cups blueberries
16 cups raspberries
1 cup sugar
4 cups all-purpose flour
2 tsp. cinnamon
splash of lemon juice
Topping Ingredients:
8 cups rolled oats
4 cups all-purpose flour
4 cups brown sugar
2 cups sugar
pinch of salt
2 tsp. nutmeg or clove
8 sticks of cold, unsalted butter, cut into small pieces
Directions
- Preheat oven to 350 degrees F.
- Butter your hotel pan.
- Gently combine the berries with the sugar, flour, cinnamon, and lemon juice, and spoon into the prepared hotel pan.
- Topping: combine the oats, flour, sugars, and salt in a bowl. Use two forks to work in the butter, until topping resembles a coarse meal. Sprinkle over the berries.
- Bake in the center of an oven until fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp from oven and place on a rack to cool. Serve with ice cream or fresh whipped cream.
Home Version
Yield
9″ pie plate
Ingredients
Filling Ingredients:
3 cups blueberries
3 cups raspberries
? cup sugar
¼ cup all-purpose flour
¼ tsp. cinnamon
splash of lemon juice
optional: pinch of fresh lavender
Topping Ingredients:
1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
¼ cup sugar
pinch of salt
¼ tsp. of nutmeg and or clove
1 stick of cold, unsalted butter, cut into small pieces
Directions
- Preheat the oven to 350 °F.
- Butter a 9-inch pie plate.
- Gently combine the berries with the sugar, flour, cinnamon and lemon juice and spoon into the prepared pie plate.
- Topping: Combine the oats, flour, both sugars and salt in a bowl. Use 2 forks to work in the butter, until topping resembles coarse meal. Sprinkle 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 with ice cream or fresh whipped cream.
Source: Adam’s Berry Farm in Charlotte, VT
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