The subtle citrus notes in the filling of this simple homestyle favorite make the berry flavors 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 fraiche adds a pleasant tart contrast to the sweet fruit. And of course, whipped cream or ice cream are also delicious.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
|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|
|3/4 cup||unbleached all-purpose flour|
|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)|
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.