I made this delicious dessert for Easter dinner. In Coming Home To Cook, I use the crumb topping with a strawberry rhubarb tart. But, I had beautiful organic blueberries, blackberries and strawberries so I used them and made a crisp or crumble, depending on what country you’re eating it in! The following portions are for a 9×13 inch pan which serves 12.
Spring Berry Crisp
Carefully mix together 1 1/2 cups of each: blueberries, blackberries and strawberries with 1/4 cup plain white flour and 1/4 cup white sugar. Drizzle with the juice of 1 lemon. set aside.
Crumb topping: Mix together: 1 cup chopped walnuts, 1 cups light brown sugar, 1 1/3 cups plain white flour , 2 tsp. cinnamon, 1 cup oats (not instant!) Cut in 16 Tbl. small pieces of cold butter and mix together until crumbly.
Preheat oven to 350 or 180. Butter a 9 x 13 baking pan. Spread fruit evenly into pan. Cover fruit with crumb topping. Bake for 30 to 40 minutes or until topping gets brown and crispy. Serve hot with a dollop of whipping cream or your favorite vanilla ice cream.