I have this new found love for Jeff Bridges. The drunken, dried up, cowboy/country singer is played well by him. I am not sure if that is a compliment or not, but I liked him in Crazy Heart and just finished True Grit and I have to say I enjoyed that as well. Who knew? Well, a few people, since he was an Oscar nominee for both and won once…
I suppose I should have known.
I bet Jeff Bridges likes berry crisps. He looks like a lover of crisps. I like guys that like crisps…keeps me from eating the whole crisp. Which my thighs thank you for, by the way. I have used the word crisp a lot in the last 3 sentences…Crisp, one more for good measure.
This crisp is super easy to make. Trust me, I wouldn’t lie to you. Not my style.
I was raised with crisps that were topped with a combination of white and brown sugar, flour, and butter. No oats. Oats were not allowed. Oats were not included. Oats were forbidden. But with some careful consideration I now, sometimes add oats…they are nice every now and then. However, my mom’s apple crisp – that, by tradition, can not, will not, should not ever contain oats. It just wouldn’t be the same. A chilled fall night with apple crisp that contained oats would feel foreign and wrong. So very wrong. I am pretty serious about my crisps.
So are you ready to make a crisp?
You will need 8 cups of mixed berries. I used strawberries, blueberries, raspberries, and blackberries. I also tossed in an apple because it was sitting there…
Mix berries with corn starch, sugar, vanilla, lemon juice and zest…pour into a DEEP dish pie plate. Set aside.
Butter, brown sugar, white sugar, flour, oats, salt…mix until it looks like this…
Sprinkle it over the berries similar to the above…
Bake until it looks like this…Oh, how I love thee
Serve it up or…when no one is looking, eat straight from the dish. Its best that way. Just say that there was a lingering berry or the edge needed straightened if you are caught in the act…or just give ’em a fork and have at it – they will thank you for the gesture because they too were dying to dig in. Fact.
Serves 6 to 8
*I used a 10 inch deep dish pie plate. If you are using a shallow dish, then halve the filling…simple as that.*
8 Cups Mixed Berries. I used strawberries (sliced), blackberries, blueberries, raspberries, and a sliced apple (because it was there)…you pick the mix.
3 to 4 Tablespoons Corn Starch – Juicy berries require more cornstarch.
2/3 Cup White Sugar
1 Teaspoon Vanilla
1 Tablespoon Lemon Juice
1/2 Teaspoon Lemon Zest
1 Cup All-Purpose White Flour
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1/2 Teaspoon Salt
1/2 Cup Old Fashioned Rolled Oats ( instant is fine too)
6 Tablespoons Butter – chilled and cut up into chunks.
Preheat oven to 350°F.
Wash all berries and pat dry.
In a large bowl, toss together berries, corn starch, sugar, vanilla, lemon juice, and lemon zest. Pour them into a deep dish pie plate. Set aside.
In another large bowl, combine flour, brown sugar, white sugar, oats, salt, and butter pats. Using a pastry cutter or two knives, cut the butter into the flour and sugar until butter is pea-sized. You can pulse everything in a food processor if you are in a hurry – but oats will not remain whole, so proceed with caution.
Sprinkle the crumb topping evenly over the berries. Place on a cookie sheet and then place in oven. (cookie sheet will catch anything that may boil over the edge…therefore preventing smoke from rolling out of your oven)
Bake in preheated oven for 1+1/2 hours (deep dish pie plate) or 30 to 40 minutes (shallow pan). The berries will be bubbly along the edges and the top will be golden brown.
Let cool for 30 minutes before serving.
*I do not like a runny crisp, so I baked mine about 20 to 30 minutes beyond the bubbling edge stage, ensuring that the cornstarch thickened the juices.
*If the top gets too brown, then loosely cover with tin-foil.
*If you remove from the oven and let it cool and then realize that it is too runny for your liking, toss it back in the oven. No harm, no foul. This is a very forgiving thing, this crisp.