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Razzleberry Crisp

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Carrian lived on crisps and cobblers while growing up in Washington, and her personal favorite was always made with marionberries. But when they aren't in season, a combination of blackberries and raspberries still makes a crisp you can't resist. A hint of Saigon cinnamon gives a little extra warmth, and a crumble topping adds the perfect finishing touch."

List of Ingredients

◦� 4 cups blackberries
◦� 4 cups raspberries, fresh or frozen
◦� � Granny Smith apple, grated
◦� � cup granulated sugar
◦� 1 cup plus 2 tablespoons all-purpose flour, divided
◦� � teaspoon Saigon cinnamon
◦� 1 � cups rolled oats
◦� 1 � cups brown sugar
◦� � cup (1 � sticks) butter, unsalted
◦� Pinch salt
◦� Vanilla ice cream, for serving


Recipe

Preheat oven to 350� F.
In a large bowl, toss the berries and grated apple with the granulated sugar, 2 tablespoons of the flour, and cinnamon. Pour berry mixture into two tart dishes or an 8 x 8-inch baking dish.

In a large bowl, combine the remaining 1 cup flour, oats, brown sugar, and salt, and mix thoroughly. Cut in the butter with a pastry cutter and then use your hands to gently squeeze and mix the topping until it all comes together when squeezed in the palm of your hand.

Bake 20 to 30 minutes, until golden on top.
Serve warm with ice cream.

Serves 4 to 6




❧ Tip:
Saigon cinnamon tends to have a flavor superior to basic ground cinnamon. It's available in many supermarkets, and can even be found in bulk at Costco.