Saturday, June 14, 2008

Summer Crisp - Jaime Janes

1/2 cup packed light brown sugar
1/4 cup sugar
2 tablespoons flour
1 pint fresh or frozen raspberries
1 pint fresh or frozen blueberries
1 1/2 cups flour
1 cup (2 sticks) unsalted butter, chilled and cubed
1 cup sugar
1 cup quick cooking oats
1/2 cup packed light brown sugar
1/4 teaspoon salt

Preheat the oven to 350 degrees. Combine 1/2 cup brown sugar, 1/4 cup sugar, and 2 tablespoons flour in a bowl and mix well. Add the raspberries and blueberries and toss gently to coat, adding additional flour if needed for a drier consistency. Spoon the berry mixture into a 9x12 inch or 10x15 inch baking dish.

Combine 1 1/2 cups flour, the butter, 1 cup sugar, oats, 1/2 cup brown sugar and salt in a mixing bowl. Beat with a mixer fitted with a paddle attachment until crumbly and sprinkle over the prepared layer. Bake for 1 hour or until brown and bubbly. Serve warm with vanilla ice cream and/or whipped cream. You may substitute any seasonal fruit for the raspberries and blueberries.