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A deliciously sweet and simple summer berry crisp is my quick answer. Fresh strawberries, raspberries, blueberries or blackberries would all make a lovely warm crisp straight out of the oven, right alongside a generous scoop of soy vanilla ice cream. Every Saturday morning I love to go to my local farmer’s market because quite frankly there is nothing better than fresh produce from the farm. However, I have been known to make my summer berry crisp all year long successfully with frozen berries. Sometimes frozen can be better than fresh.

There are so many ways to flavor a crisp topping to your particular taste; more brown sugar, vanilla , granola, etc. As many of you know I am a purist and like simple flavors so my crisp reflects that. My favorite add ins are brown sugar and cinnamon.

Feel free to change up the berry combination too. I like raspberries paired with nectarines, or blueberries with peaches. I also like to prepare the topping ahead of time and store in a resealable plastic bag. This is a great ahead of time trick if you plan on serving the dessert to guests. The whole dish can literally be thrown together in five minutes, and it will make your kitchen smell heavenly. Happy summer and enjoy!

Summer Berry Crisp

  

 

Yield: 6 servings

 

Berry Filling

7 cups frozen or fresh mixed berries (blueberries, raspberries, and blackberries)

1/3 cup granulated sugar

1 tablespoon unbleached all-purpose flour

1 teaspoon fresh lemon juice

1/2 teaspoon lemon zest

Soy ice cream, for serving

 

Crisp Topping

1 cup old-fashioned oats

1 cup unbleached all-purpose flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 cup dairy-free margarine, cut into small pieces

 

Preheat oven to 400ºF. In a medium bowl, combine berries, sugar, 1 tablespoon flour, lemon juice, and lemon zest. Place in an ungreased glass 8-inch square baking dish. Bake 15 minutes.

 

Meanwhile, in a medium bowl, combine oats, 1 cup flour, brown sugar, and cinnamon with a wire whisk. Cut in the margarine using a pastry blender or your fingers. The mixture should clump into pea-sized pieces.

 

Take the fruit mixture out of the oven, sprinkle the crisp topping over it, and bake about 30 minutes more, or until fruit is bubbling and crisp topping is browned. Serve crisp warm, with soy ice cream.

 

Tip: There is no need to thaw the berries.