Crisp, but make it summertime.

I love a crisp, mostly because it’s easy and as I recently learned, seasonal. I usually make an apple crisp when it starts to feel like fall, then realized I could use the extra berries I already had to make a summer version. The below recipe can easily be doubled and made in a 9 x 13 inch baking dish if you’re feeding a bigger crowd.

Summer Berry Crisp

Fruit Filling

• 4 cups fresh berries (I used strawberries and blueberries)

• 1/2 cup granulated sugar

• Zest from one lemon

• Juice from one lemon

• 1 TBS cornstarch

• Pinch of kosher salt

Oat Topping

• 1/2 cup oats

• 1/2 cup all purpose flour

• 1/2 cup packed brown sugar (light or dark)

• 1/8 TSP baking powder

• 1/8 TSP baking soda

• 1/4 cup butter, melted

• Vanilla ice cream or fresh whipped cream for topping

How to make it

1. Combine the berries, sugar, zest, juice and cornstarch in a bowl until combined.

2. Combine the oats, flour, brown sugar, baking powder, baking soda and melted butter in a separate bowl until combined, but clumpy.

3. Pour the fruit filling in an 8 x 8 inch baking dish in an even layer.

4. Crumble the oat topping on top of the fruit.

5. Bake at 350 for about 40 minutes, or until the fruit is bubbling and the topping is golden brown.

6. Let cool completely (about an hour), then serve with vanilla ice cream or fresh whipped cream.