Mixed Berry Crisp

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The flavors of this crisp are so rich. The crumble on top is not just a sugary cinnamon oatmeal crisp, the additional spices of ground ginger and nutmeg help add depth to the flavor for a really well rounded perfect berry crisp! A great way to use up those berries that are near the end of their life. An amazing summer treat, perfect for an after dinner treat with guests or to enjoy on the porch after a grill-out!

Mixed Berry Crisp

Recipe taken from New Pioneer Food Co-op

(Courtesy of Allison Gnade; Bon Appetit, August 1999)

2-12 oz. packages frozen berries (unthawed) OR 1.5 lbs fresh berries

1/4 cup sugar

1 cup flour, divided into 1/4 cup and 3/4 cup

1 Tablespoon lemon juice

3/4 cup dry oatmeal (I used Quaker 1 Minute Oats)

2/3 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

7 Tablespoons butter, diced

Preheat oven to 375 degrees F. Combine berries, 1/4 cup sugar, 1/4 cup flour, and lemon juice. Toss to blend and transfer into 9″ glass pie dish/baking dish/ramekins. Combine remaining ingredients (including the 3/4 cup flour), except butter. Rub in diced butter with fingertips. Sprinkle crumble over berries. Bake until berries bubble up thickly, about 1 hour. *Note: If using ramekins, adjust time (mine cooked 25-30 minutes). Let stand 15 minutes and serve warm or at room temperature.

I cut the raspberries in half to help them go further.

I cut the raspberries in half to help them go further.

Cut up the strawberries and add to the bowl of berries.

Cut up the strawberries and add to the bowl of berries.

Pretty berries! So excited for summer!

Pretty berries! So excited for summer!

Add the 1/4 cup sugar to the berries!

Add the 1/4 cup sugar to the berries!

Add 1/4 cup of flour to the berries. I also happened to have a Meyer lemon in my fridge, so I used that for the lemon juice. The lemon helps un-muddy the berry flavor.

Add 1/4 cup of flour to the berries. If after mixing there seems to be a bit too much flour, add a few more berries. I also happened to have a Meyer lemon in my fridge, so I used that for the lemon juice. The lemon helps un-muddy the berry flavor.

Using my handy juicer! Tip: Squeeze the lemon seed side down, as the seeds probably won't go through the holes, and it helps to contain the juice and keep it from flying back at you.

Using my handy juicer! Tip: Squeeze the lemon, cut side down, as the seeds probably won’t go through the holes, and it helps to contain the juice and keep it from flying back at you.

Mix up the berries and dish into individual ramekins. Make sure there is an even mix to the types of berries in each dish.

Mix up the berries and dish into individual ramekins. Make sure there is an even mix to the types of berries in each dish.

In a separate bowl combine  the oatmeal, brown sugar and cinnamon.

In a separate bowl combine the oatmeal, flour, brown sugar and cinnamon. I didn’t pack the brown sugar as much as typically.

with the rest of the spices. Whisk together with a whisk to ensure all the ingredients are mixed thoroughly.

Add the rest of the spices. Mix together with a whisk to ensure all the ingredients are mixed thoroughly.

Dice up the 7 Tablespoons of butter.

Dice up the 7 Tablespoons of butter.

Add the butter bits to the dry ingredients and mix with your fingers, mushing the butter apart and mixing so all of the dry ingredients are blended with the butter. There should be no "loose" dry ingredients remaining, it should all be incorporated into the smashed butter.

Add the butter bits to the dry ingredients and mix with your fingers, mushing the butter apart and mixing so all of the dry ingredients are blended with the butter. There should be no “loose” dry ingredients remaining, it should all be incorporated into the smashed butter.

Top each ramekin with a handful of the buttery crumble topping.

Top each ramekin with a handful of the buttery crumble topping.

Place the ramekins on a baking sheet and bake in the oven at 375 degrees F for 25-30 minutes.

Place the ramekins on a baking sheet and bake in the oven at 375 degrees F for 25-30 minutes.

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Top with a little vanilla bean frozen yogurt and enjoy!

Top with a little vanilla bean frozen yogurt and enjoy!

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Total recipe: 59 WW Points/5 servings=12 WW Points per ramekin

Top with 1/2 cup Vanilla Bean frozen yogurt (3 WW points)