Warmer temperatures and the arrival of early blooms leave me eager for the first trip of the season to our nearby Farmer’s Market, where the freshest produce, locally grown, is sold by the crate and pound, and with a little extra effort can be prepped to provide my family with delicious dishes all year round.

I’m planning to pull out the last of last season’s blueberries later today that I washed, froze and placed in freezer bags in two cup amounts, to add to a spring/summer dish that has become one of my family’s favorites.  I’ll want the space in my freezer for my next trip to the market, but really any day of the week and any reason is a good excuse to make this delicious dessert.

Why don’t you try it for yourself, with whatever fruit you have available, or can pick up at the grocery store if you don’t have a farmer’s market at hand?

Berry Crisp

½ cup granulated sugar

¼ cup cornstarch

5 cups of fresh or frozen berries, any combination of blueberries, blackberries, and/or raspberries

1 tablespoon lemon juice

1 ¼ cups packed brown sugar

1 cup all-purpose flour

¾ cup quick-cooking oats

1 teaspoon ground cinnamon

¼ teaspoon salt

¾ cup cold butter or margarine

Vanilla ice cream, for serving

• Heat oven to 375 degrees (Fahrenheit). Grease a 8-inch square or 2 quart glass dish with baking spray
• In a 3-quart sauce pan, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated.  Heat to boiling over medium-low heat.  Boil 3-4 minutes, stirring frequently, until thickened.  Spoon berry mixture into baking dish.
• In large bowl, mix brown sugar, flour, oats, cinnamon and salt. Cut in butter with a pastry blender until mixture is crumbly.  Sprinkle over berries.
• Bake for 30 minutes or until topping is golden brown. Mixture will thicken if allowed to cool slightly.  Tastes best served warm, with ice cream as desired.

I hope you all enjoy this little recipe, and have a great week!

Amy