In all the world I think there is nothing better than eating, a still-warm-from-the-oven bowl of Best Berry Crisp! But what if there was also a Fresh Apricot-Peach Crisp or my other favorite, Cherry Pie Crisp… oh my gosh! Now THAT would be “Fruit Crisp Heaven!”
Well, this weekend my Gorgeous Man and I enjoyed all THREE gluten-free fruit crisps! Yahoo! (It was an AWESOME experience!)
Here’s the scoop: On Friday my Gorgeous Man and I got together with old friends that we hadn’t seen since our kids were toddlers ~ what FUN! I must tell you, our “old friends” turned out really well… the years have been very kind to them. In fact, they all look incredibly young and beautiful; they also happen to be healthy, wealthy, wise and intelligent.
Okay guys, I said what you told me to say, so send me the money…
Anyway, after a most wonderful dinner at Don and Debbie’s beautiful home (Grilled Scallops wrapped in prosciutto, Salt & Pepper Grilled Shrimp, Risotto Primavera, Fresh Asparagus and a fabulous Mixed Green Salad that Marilyn brought) we all sat around a bonfire reminiscing about past times.
And then it was time for dessert: I had brought Best Berry Crisp and Vanilla Ice Cream (pictured above) and the dairy free option, Frozen Vanilla Coconut Dessert (pictured below).
Debbie brought out bowls of berry crisp for us to eat around the bonfire. Ohhhh… that first bite… You simply MUST experience the joy of eating a bowl of warm crisp made with fresh blackberries, raspberries and blueberries around a summer evening bonfire. Of course being with great friends like Don and Debbie, Randy and Marilyn and Debbie (two “Debbie’s”) well, of course we all had a FANTASTIC time! Wish you were there! Big hugs, Lynn
PS I have made Best Berry Crisp at Christmas time also. I think this is a dessert to enjoy twelve months of the year!
1/4 cup sugar
1 tablespoon tapioca starch/flour
3 pounds berries (fresh or frozen – increase baking time for frozen)
- I used fresh blackberries, raspberries and blueberries. You can use any combination of berries you like; however, if your berries are very tart, you might want to increase the sugar to 1/3 of a cup.
Gimme Gluten Free Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. (I use a glass baking dish)
2. Prepare crisp topping and chill in the refrigerator while you are mixing the berries together.
3. In a large bowl mix together the sugar and tapioca starch. Add the berries and stir until well coated. Pour into the greased 9×13 inch baking dish. Sprinkle the chilled reserved crisp topping over the berries and bake about 50-55 minutes or until bubbly and golden brown.
NOTES FOR SUCCESS: I find that at 37 minutes the crisp is quite golden brown already. To prevent over-browning, I throw a big sheet of foil on top of the crisp then continue baking until the crisp is done. It is particularly important to cover with foil if you are using frozen berries. The baking time can increase up to 30 minutes in some ovens! But no worries, this “foil trick” will make your crisp turn out bee-u-ti-ful!
Serve your luscious berry crisp with sweetened whipped cream, vanilla ice cream or vanilla frozen dessert. Serves 9-12 happy people.