Peak-of-Summer Berry Crisps

• 2/3 cup old-fashioned oats
• 2/3 cup firmly packed brown sugar
• 2/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons ( 3/4 stick) cold unsalted butter, cut into dice
• 2 cups fresh raspberries
• 2 cups fresh blueberries, picked over for stems
• 1/2 cup granulated sugar (if berries are very sweet, you may want to use less sugar)
• 2 tablespoons all-purpose flour
• Vanilla ice cream or Sweetened Whipped Cream

1. Preheat the oven to 350F.
2. To make the crisp topping, combine the oats, brown sugar, flour, and cinnamon in a bowl.
3. Add the diced butter to the dry ingredients and blend with a pastry blender or the tips of your fingers until crumbly.
4. Set aside.
5. In another bowl, toss the berries with the sugar and flour, using a rubber spatula.
6. Pour the berries into a 9-inch pie pan.
7. Cover the berries with the crisp topping.
8. Set the filled pie pan on a baking sheet to catch any juices, then place in the oven and bake until the topping is golden brown and the juices are bubbling, 40 to 45 minutes.
9. ON THE PLATE: Spoon generous portions of the warm crisp into wide shallow bowls and top with scoops of ice cream or whipped cream.

oldfashioned oats, brown sugar, allpurpose, ground cinnamon, cold unsalted butter, fresh raspberries, fresh blueberries, sugar, flour, vanilla ice cream

Taken from www.cookstr.com/recipes/peak-of-summer-berry-crisps (may not work)