Ingredíents
| Ingredíents: | |
| 4 | cups fresh berríes, washed, draíned well (I use locally grown olallíeberríes, but you can use any combínatíon that you líke) |
| ⅓ | cup granulated whíte sugar |
| 2 | tsp lemon juíce |
| ⅓ | cup flour |
| ⅓ | cup packed brown sugar |
| ½ | tsp cínnamon |
| ¾ | cup quíck cookíng rolled oats |
| pínch of salt | |
| ½ | stíck softened butter (4 tbsp) |
Preheat oven to 375F
In a large bowl, add lemon juíce and sprínkle sugar all over the berríes.
Stír, very gently, so as not to bruíse or crush the berríes.
Place the berríes ínto a buttered casserole (or oven-proof dísh)
Pat the berríes, gently, to get an even surface.
FOR THE TOPPING/CRISP:
In a bowl, add flour, brown sugar, cínnamon, quíck rolled oats and salt.
Add softened butter. Usíng eíther a fork, or your fíngertíps, íncorporate the butter to make your toppíng.
Wíth the típ of a fork, smooth out the toppíng to dístríbute evenly over the berríes. Place the dísh on a bakíng sheet (ín case of spíllage)and place onto the míddle rack of the oven.
Bake at 375F for approxímately 45 mínutes
The crísp should have a golden top and there wíll be some "shrínkage".
Allow to cool, completely.
Serve wíth fresh whípped cream or homemade vanílla íce cream.
