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Summer Means Berries!

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Especially in summertime, when berries are at their peak, we want to enjoy them in every way we can imagine!

In this simple and delicious homestyle favorite, subtle citrus notes in the filling make the berry flavors simply sparkle. Blueberries hold their shape and strawberries are naturally sweet, but any combination of berries will work.

This crisp really doesn't need adornment — but if you can't resist, a dollop of crème fraîche adds a perfect tart contrast to the sweet fruit. (Of course, whipped cream or ice cream are delicious, too!)

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

Take Today’s Step and make this delightful dessert for your family — or share it with everyone at your next summer shindig. Got ideas for your own bountiful berry combinations? What are the favorites in your neck of the woods? Share your favorites in Comments below!

  • Summer Berry Crisp

  • Serves 8
  • Ingredients

    6 cups Assorted fresh berries (such as blueberries, blackberries or hulled strawberries)
    Grated zest of 1 orange and 1 lemon
    1 tablespoon Fresh lemon juice
    2 tablespoons Orange-flavored liqueur, such as Cointreau or Grand Marnier (optional)
    1/2 cup Granulated sugar
    2 tablespoons Cornstarch
    3/4 cup Unbleached all-purpose flour
    1/2 teaspoon Allspice
    1/4 teaspoon Salt
    1/2 cup Firmly packed dark brown sugar
    2 tablespoons Granulated sugar
    6 tablespoons Unsalted butter
    1/2 cup Old-fashioned rolled oats (not instant)
    1 cup Crème fraîche (for serving, optional)
  • Directions

  • Position a rack in the center of the oven and preheat to 375 degrees F.
  • Make the filling: Place the berries, orange zest, lemon zest, lemon juice and liqueur (if using) in a large bowl.
  • Place the granulated sugar and the cornstarch in a small bowl and whisk to combine. Add the sugar mixture to the berries and toss gently to combine. Transfer the berry mixture to a shallow 2-quart baking dish.
  • Make the topping: Place the flour, allspice, salt, brown sugar, granulated sugar and butter in a medium-size bowl. Using your fingers, blend in the butter until it's in pieces roughly the size of peas. Add the rolled oats and stir to combine. Sprinkle the topping over the berries, but don't pack it down.
  • Bake the crisp until the fruit juices bubble up around the edges of the baking dish and the topping turns golden, 30 to 35 minutes. Let the crisp cool slightly before serving it warm with crème fraîche, if desired.
  • Calories per serving, without optional liqueur or crème fraîche: 300, Fat 9 grams, Cholesterol 25 mg, Sodium 80 mg, Carbohydrates 54 grams, Fiber 4 grams, Sugars 35 grams, Protein 3 grams. Percentage Daily
  • Values per serving (based on a 2,000-calorie diet): Vitamin A 6%, Vitamin C 30%, Calcium 4%, Iron 8%.
  • Calories per serving, with liqueur and crème fraîche: 360, Fat 13 grams, Cholesterol 35 mg, Sodium 90 mg, Carbohydrates 57 grams, Fiber 4 grams, Sugars 37 grams, Protein 4 grams. Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 8%, Vitamin C 30%, Calcium 6%, Iron 8%.

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