Hello everyone! You’re probably thinking, “Wait a sec, this blog still exists? It’s been forever since your last post!” You might have also noticed that I haven’t been sticking to by original goal of 2-3 projects a week, but it’s okay because I have still been having a very full and enjoyable summer!
Anyway, I know it has been a while since my last post. I was in the process of moving into a new place and have been busy getting settled and such so the pinterest project has been put on the back burner for a little bit. The good news is that I am back, and have several delicious new projects to share with you all! The first one is Strawberry Raspberry Crisp. My roommate Julia found this recipe on the Joy the Baker website a couple weeks ago, and I thought it was the perfect recipe to try after my month long hiatus from the pinterest project.
If you haven’t checked out the Joy the Baker blog, you really should! It has a plethora of recipes that look incredibly yummy, and are pretty easy to try for the most part. She also is funny, witty, and very real in her narrative, which is something I appreciate as I attempt my own food related blog. Like I said, check her out! She’s awesome.
Back to main point of this post: The Strawberry Raspberry Crisp. Now, you might be thinking what I was thinking when I first saw the recipe, “Crisp in the summer? But crisp is an autumn/winter dessert!” Yes, you are right. Crisp is most definitely an autumn dessert (one of my favorites in fact), but put some summer fruits into the mix and you’ve got a horse of a different color. Since berries are in season, they are not only in abundance but are also more flavorful and delicious.
I would mix the fruit pretty thoroughly next time, or maybe add a bit more strawberries than raspberries. The raspberries cook down a lot when baked, and tend to become more liquidy in texture. The strawberries become more tender and hold up better than the raspberries, so I think having more strawberries might make this crisp a little less liquidy.
I would maybe make a little more of the crisp topping than suggested and add more than a cup of it to the berry mixture. The flour mixture acts as a binding agent for the fruit, so adding more than 1 cup might help hold the fruit together a little better. Make sure to get your hands in there and really mx in the ingredients, especially when you mix them with the berries.
Despite the small edits I would make to this recipe, I would say it was simple, quick, and ultimately very delicious! I served it warm with Trader Joe’s French Vanilla ice cream which was a big hit with my housemates. So go ahead, give it ago. Who says crisp can only be for fall? This summer dessert will definitely have you thinking otherwise. Happy baking!
You can find the original recipe here, or duplicated below:
- 1 pound of fresh strawberries, hulled and quartered
- 2 cups fresh raspberries (if using frozen, just thaw and drain)
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 3/4 cup old fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg (I just used regular nutmeg for this)
- 1/4 teaspoon ground ginger (I didn’t have any of this in my pantry, so I went without it. The crisp seemed to still taste great without it).
- Pinch of salt
- 1 stick of unsalted butter, chilled and cut into small cubes
- 1/2 cup coarsely chopped walnuts (optional, I didn’t include walnuts in mine but it would probably add some nice texture and flavor!)
Place rack in the center of the oven and preheat to 350 degrees F. Place sliced strawberries and raspberries in a square 8×8 inch baking dish and set aside.
In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break up the butter into flour mixture until the butter is the size of small pebbles or oat flakes. If using walnuts, toss those in as well.
Toss a generous handful (it is suggested to use about 1 cup, but like I said, I would use a bit more) of crumble topping into the berry mixture. Toss loosely with your hands. Spread the fruit evenly in the pan and top with the remaining crumble mixture. Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.
Remove from oven, let cool slightly, serve warm with vanilla ice cream! Crisp can be stored in the fridge and heated in the microwave for reserving.