Tuesday, June 2, 2015

Mixed Berry Cobbler Crisp

This dessert coincided nicely with the Memorial Day weekend with the red and blue  (and of course a scoop  of vanilla ice cream or a dollop of whipped cream would be the perfect touch of white for a patriotic theme.)



Also, at least in CA right now, berries are a great price so I had beautiful fresh blueberries and raspberries in the fridge.   And I played with the original recipe and used coconut sugar to make it a little healthier (gives a lighter caramel taste and you don't get such a sugar rush) and added rolled oats, because they I can justify a few bites for breakfast - right??  I do the same with oatmeal raisin cookies - if they have oats in them, they are okay any time of the day :)  Some call it cheating but I call it healthy eating!  I can rationalize about anything!



Mixed Berry Crisp

adapted from Bake or Break

3 c. assorted berries (I used 2. blueberries and 1 c. raspberries)
1/2 Tbsp. lemon juice
1 c. organic all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter (1 stick), softened
3/4 -1 c. coconut sugar (if  you want it sweeter, use the 1 c. as coconut sugar is not as sweet as brown sugar.  I was perfectly happy with the 3/4 c., however)
2 tsp. vanilla extract
1/2 c. rolled oats

Preheat oven to 375.  Grease a 9x6" rectangle pan or an 8-9" round baking dish.

Place the clean and drained berries in the prepared baking dish. Drizzle the lemon juice over the top of the berries - no need to mix.

Whisk the flour, baking powder and salt in a small bowl and set aside.

For ease of clean up, I prepared the topping in a food processor.  (If you prefer, you can beat the butter, sugar and vanilla together until creamy and then mix in the flour mixture until crumbly and proceed).
Place the softened butter, vanilla and coconut sugar in the food processor and pulse until it is nice and creamy and well blended. You may need to scrap down the sides once, but this will blend quickly! Add the flour mixture and the oats and pulse a few quick times until you have a crumbly mixture that is well incorporated.


Ready for the oven...

Sprinkle the mixture evenly over the top of the berries so they are covered evenly.

Bake for 30 minutes, or until the top is lightly browned and the fruit is bubbly.


Freshly baked...

This is SO delicious. You could easily double the fruit and use the same amount of topping if you want . And this would be delicious with peaches or apples or apricots or.....  I cannot wait to make it again and doing most of the work in the food processor made it even easier!



Pin It Now!

About Me

My photo

I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.