Triple Berry Crisp
Cook time: 20 minutes
- 4 cups Blueberries
- 2 cups Blackberries
- 2 cups Raspberries
- 1/2 cup Orange juice
- 1/4 cup Cornstarch
- 1/4 cup Brown sugar
- 3 tablespoons Crystallized ginger, chopped
- 2 tablespoons Orange peel, grated
- 3/4 cup Flour
- 1/2 cup Brown sugar, packed
- 4 1/2 tablespoons Butter, chilled and cut in small pieces
- 3/4 cup Oats, regular
Combine first 8 ingredients in a bowl. Spoon ½ cup filling into each of 16 (6-oz ramekins or custard cups coated with cooking spray) or bake in a 13 x 9 baking dish. Half a recipe fits nicely in an 8 x 8 baking dish.
Combine remaining ingredients together and split evenly over the tops of the ramekins or baking dish(es).
Bake at 350 degrees for 10 minutes or until bubbly. Serve warm or at room temperature, with or without whipping cream. Almonds make a nice variation too (about 1/3 cup minced almonds in the topping).