Over the last few months of living in Simi with my parents again I have discovered something. I have a NEED to bake. Or at least cook. As soon as I start baking all of my stress goes away and I am happy. I first figured this out about a month ago when I made Ina Garten's Lemon Yogurt Cake, which I will post at some point.
This week Albertson's has blueberries at $2 for 18oz! I couldn't pass that great a price up so I bought 2. If my parents don't buy any I might have to buy one more container so I have a lot to freeze. Now usually when I buy blueberries, I make muffins, pancakes, and eat a lot of yogurt and cereal. This time I wanted to make something different.
After two days of searching for a good berry recipe I found this. A Triple Berry Crisp recipe with over 500 great reviews! After reading the reviews, I knew I had to make this.
Most people who reviewed the crisp advised to add more fruit, closer to 6 cups than the 4.5 cups the recipe called for. That was great because I knew I had about 3 cups of blueberries left in one container (I of course had been eating them in my cereal.) I didn't want to only use blueberries and I have totally been on a peach kick since my mom made this amazing Peach Pie (if I convince her to make it again I will post it here) and thought that would be yummy. I ended up using white peaches because I like them more than the traditional yellow.
As I sit here and finish a plate of this crisp for my breakfast, I can tell you this is one of the most delicious things I have ever made. My family loved it too which is always nice. I made it last night and it is almost half gone already! It probably won't last another three days. What will I make next?
Here is the recipe, enjoy the fruits of summer in a delicious dessert!
adapted from here
6 cups fruit
4 Tablespoons white sugar
2 cups flour
2 cups rolled oats
1.5 cups brown sugar
1.5 teaspoons spices (I used pumpkin pie spice)
1 cup cold butter, cut into cubes
Heat the oven to 350°. Grease or spray a 13X9 inch pan.
Toss the fruit with the white sugar (I also added a little PPS to the fruit)
Whisk together all other dry ingredients.
Using your hands or a pastry knife, or 2 forks, cut in the butter until the mixture is crumbly and holds together when you squeeze it.
Press a little less than half of the crisp mixture into the bottom of the pan. Spread the fruit over the bottom layer. Sprinkle the topping over the fruit until mostly covered*
Bake 30-40 minutes, or until topping is golden brown and fruit is bubbly.
*I had extra topping and didn't want to completely cover the fruit. I pressed it into a loaf pan and baked with the crisp for about 15 minutes. It is a great ice cream topping.
P.S. I am only uploading one photo and it is sitting at the top because ScribeFire is not working again. Hopefully it will get fixed soon.