When I had mono (three years ago) my mom made apple crisp more times than I can count for Peter and I. She made it so many times I wrote down the recipe so that when she flew home to Iowa I could still continue to make apple crisp and it would still taste like hers.
Over the years I’ve taken multiple twists to the recipe. Today, I’ll be sharing my recipe for a fall inspired berry crisp with you.
Fall Berry Crisp Recipe
1 cup frozen blueberries
1/2 cup of cranberries
1/4 cup of butter
1/2 cup of flour
1/2 cup of brown sugar
1/3 cup of oatmeal
1 tablespoon of cinnamon (not pictured, because I don’t ever exactly measure it)
Melt the butter for 30 seconds and then put all of the topping ingredients into a separate bowl and mix together. Set aside for a bit.
Peel the apples and pears and then cube into small chunks. Put the blueberries, pears, and apples into the dish you plan to bake your crisp in.
Once the fruit is in the baking dish, put the cranberries on top.
Then place the topping mixture on top of the fruit.
Bake the berry crisp at 350 degrees for 20-40 minutes depending on your oven. You’ll know it’s done when the top looks caramelized.