Olallieberry Crisp Or Any Kind Of Berry Crisp Recipe 395

ELDER(BERRY) CRISP RECIPE - (4/5)

Steps:

• In an 8 inch square baking dish, combine equal amounts of each type of berry that you plan to use. Sprinkle with 2 tablespoons each of flour and sugar. In a mixing bowl combine flour, brown sugar, and cinnamon. Cut in one stick of butter, until mixture is crumbly. Toss in oats. Spread this evenly over the berries. Bake in an oven preheated to 350 degrees, for 45- 55 minutes at 4400 ft. above sea level. Allow to cool before serving.

OLALLIEBERRY CRISP (OR ANY KIND OF BERRY CRISP) RECIPE - (3.9/5)

Steps:

• Preheat oven to 375°F In a large bowl, add lemon juice and sprinkle sugar all over the berries. Stir, very gently, so as not to bruise or crush the berries. Place the berries into a buttered casserole (or oven-proof dish). Pat the berries, gently, to get an even surface. TOPPING/CRISP: In a bowl, add flour, brown sugar, cinnamon, quick rolled oats and salt. Add softened butter. Using either a fork, or your fingertips, incorporate the butter to make your topping. With the tip of a fork, smooth out the topping to distribute evenly over the berries. Place the dish on a baking sheet (in case of spillage)and place onto the middle rack of the oven. Bake at 375°F for approximately 45 minutes The crisp should have a golden top and there will be some "shrinkage". Allow to cool, completely. Serve with fresh whipped cream or homemade vanilla ice cream.

SCHWANS TRIPLE BERRY CRUMBLE RECIPE - (4.3/5)

Steps:

• Preheat over to 400°F. TOPPING: In a medium bowl mix flour and sugar. Using a pastry blender, cut in butter until mix is crumbly. FILLING: In a small saucepan, combine sugar, cinnamon and cornstarch, then add water. Cook over medium heat until mix boils and thickens, stirring constantly. Stir in vanilla. ASSEMBLY: Place berries in a 2 quart. baking dish. Stir in hot cornstarch mix. Crumble topping over fruit. Bake 40 to 45 minutes or until topping is browned and crispy.

QUICK BERRY CRISP RECIPE - (4.7/5)

Steps:

• 1.Place oven rack 8 in. (20 cm) from heating element. Preheat broiler. For filling, combine brown sugar and cornstarch in (2-cup/500-mL) Prep Bowl; mix well. 2.Zest lemon with Microplane® Zester to measure 1 tsp (5 mL). Juice lemon with Juicer to measure 1 tbsp (15 mL). 3.In Rockcrok® (2.5-qt./2.35-L) Everyday Pan, combine berries, zest, juice and brown sugar mixture; mix gently with Small Mix 'N Scraper®. Cook, uncovered, over medium heat, 10-12 minutes, stirring frequently, until mixture is bubbly, thickened and clear. 4.Meanwhile, for topping, place butter in Small Batter Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted. Place cookies in large resealable plastic bag. Using Baker's Roller®, coarsely crush cookies. Add cookies, almonds, flour and brown sugar to batter bowl; mix with Mini Mix 'N Scraper® until well blended. 5.Remove Pan from heat. Sprinkle cookie mixture evenly over top of berries. 6.Place Pan 4-6-in. (10-15-cm) from heating element; broil 2-4 minutes or until topping is golden brown and crisp. (Watch closely so topping does not burn.)