Fruit Crisp, it's almost summer time !!

Fresh Boysenberry Crisp

It's starting to be fresh fruit season and this simple crisp is such a crowd pleaser.
This recipe can easily be doubled and can be used with a wide variety of fruits, fresh or frozen. I love to make this with my fresh raspberries. In the rest of these photos I am using the last of my frozen strawberries and rhubarb.

    * 2 cups of fruit, fresh or  frozen
    * 1/2 cup butter
    * 1/2 teaspoon vanilla extract
    * 1/2 cup packed brown sugar
    * 1/2 cup rolled oats
    * 1 cup unbleached all-purpose flour

Preparation Instructions:

1. Preheat the oven to 350 degrees F

2. Spread the fruit evenly over an 8-inch square glass baking dish or something similar.

Optional: If the fruit is too tart for you, add some sugar to taste. I prefer the fruit without sugar, the tart with the sweet topping is a nice contrast.

3. In separate mixing bowl, melt the butter, then mix in the vanilla extract.

4. Mix in the brown sugar, until smooth, creaming it.

 

5. Mix in the rolled oats.

 

6. Slowly mix in the all-purpose flour, a little at a time. The mixture will start to get crumbly, and that is okay, just keep mixing in the flour as best you can.

 

7. Once it is well blended, crumble the mixture over the fruit in the pan. You want the topping to fall fairly evenly over the fruit, but gaps here and there are perfectly fine.

8. Once the oven is preheated, bake for 25 minutes or until the topping is crispy and slightly browned, and the fruit is bubbling.

9. Serve. May be enjoyed with vanilla ice cream or whipped cream. Or with plain yogurt for breakfast !!