With this blog and simply just feeding the two of us, I have spent my fair share of time in the kitchen. Cooking is something I enjoy. It’s fun, it is stress relief, and the best part is you (*usually) get to enjoy the results of your experiment. While I’ve cooked/baked for several years, I almost always follow a recipe. I blame the pharmacist in me. Too Type A. Too precise.
I say that to tell you this. I made this crisp recipe on a whim, mostly on my own, with only a little recipe inspiration. Certainly, it is hard to screw up a fruit crisp, but I am still excited to report that I am getting to the stage of spontaneity in the kitchen. In fact, this crisp came about because the grocery store was out of zucchini (yes, I had to buy zucchini), and the berries there were so good that you could smell them as you walked by the stand. Recently, I have made a couple more dishes where I’ve found myself inspired by an ingredient, and I hope to share them soon.
Back to the crisp. Who doesn’t love fruit crisp/crumbles? Ripe, juicy fruit at its peak combine with a topping that is really nothing more than an oat-filled streusel. I made ours in ramekins for individual-sized servings. As much as I like crisp, leftover crisp just isn’t quite the same, and a whole pan is just too much for 2 people. The fruit in question here is strawberries, raspberries, and blueberries, but you can really use any fruit that speaks to you (or needs to be used up in the fridge). I’m sure peaches or other stone fruit would be wonderful here as well. So grab some ice cream (or whipped cream if you prefer) and make this before berries are gone for the summer. Enjoy!
Triple Berry Crisp
Loosely inspired by Pioneer Woman
2 cups total of raspberries, blueberries, and chopped strawberries
1 tsp. cornstarch
2-3 Tbsp. sugar (more or less depending on how sweet the fruit is)
1 tsp. vanilla extract
1/4 cup brown sugar
2 Tbsp. flour
1/4-1/2 tsp. cinnamon
heaping 1/3 cup old-fashioned oats
2 Tbsp. cold butter
vanilla ice cream
Preheat oven to 350 degrees. Grease ramekins.
In a medium bowl, combine the washed berries, cornstarch, sugar, and vanilla. Stir and divide evenly between 2 ramekins. Set aside.
In a separate bowl, combine the brown sugar, flour, cinnamon, and oats. Cut the butter into the mixture and combine until crumbs form. You can add more butter and/or more oats/flour until it is the desired consistency. Sprinkle the topping over the fruit in the ramekins. Bake for 20-25 minutes or until the fruit is bubbly and the topping is light brown and crisp. Serve while still warm with a scoop of vanilla ice cream.