My labor day weekend was enjoyed in pretty much the same way everyone else likely spent the holiday…with family, food and lots of sun.
Sunday we made a trip up to the Oregon coastal town of Astoria for a BBQ salmon feed at my great uncle’s house. He makes his living fixing up boats, and sometimes his payment from customers is fresh-caught Chinook salmon. I couldn’t miss out on this occasion, even if it required surviving a 2 to 3+ hour drive in an SUV jam-packed with family members…during Labor Day weekend traffic.
With tons of Oregon raspberries and blackberries in my freezer that I hand picked at one point over the summer, I decided to make a berry crisp as my contribution to this feast.
The crisp had to endure a long, bumpy and winding ride in a cooler at the back of my grandpa’s car which made the presentation less than perfect, but still oh-so-delicious.
It was a perfect finish to a smorgasboard of grilled salmon, salad, mac n’ cheese, and corn on the cob….washed down with a Coors Light.
The food was well worth the trip, but the resulting food coma made the ride back that much harder to take.
Be forewarned…this is not a lightened/healthier version of crisp…just a very delicious one worthy of bringing to potlucks. Try it out–it’s an extremely easy but impressive dessert, and can be made with any fruit if you don’t live in Oregon and have berries as good as ours. 🙂
2-3 cups fresh blackberries (I used Oregon Triple Crown blackberries)
2-3 cups fresh raspberries
2-3 T white sugar
2 cups all-purpose flour
2 cups oatmeal (I used the one-minute oatmeal)
1 1/2 cups packed brown sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups unsalted butter, cut into chunks (do not melt)
Preheat oven to 350 degrees. In a 9×13 pan, add berries. Sprinkle white sugar and 1 tsp cinnamon on the berries and mix so berries are coated evenly. In a large bowl, add flour, oatmeal, 1 tsp cinnamon, nutmeg, brown sugar and butter. Using hands, mix well so butter is incorporated well in mixture (should be moist but crumbly). Crumble mixture over berries. Bake for 30-35 minutes or until topping is golden brown and crisp. Serve warm with a scoop of vanilla ice cream and good company!