One of my favorite things about summer is the fresh berries. Love them! We aren’t the most successful gardeners at my house, but lucky for us, my parents are. They gave us a whole bag of frozen raspberries from their freezer. I already had a bag of frozen cherries, so I decided to combine the two and create a berry crisp. Raspberry cherry crisp sounded like a good idea, so I gave it a shot.
Oh my. It was awesome if I do say so myself. The combination of sweet cherries and tart raspberries was just perfect. Then there’s the crunchy oat topping. We love it, so I also put some on the bottom, like I do with my Double Crumb Apple Crisp. So yummy! And of course, you must serve it with vanilla ice cream. 🙂
Raspberry Cherry Crunch (Berry Crisp)
1 cup oats
1 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/2 tsp salt
1/2 cup soft butter
Mix all ingredients till crumbly. Press half of crumbs into a pie plate. Bake at 375° for 5-7 minutes. Prepare filling while crust is baking.
1/4 cup sugar
1 Tbsp cornstarch
2 cups fresh or frozen raspberries
16oz bag frozen cherries
Combine sugar and cornstarch in a heavy saucepan. Stir in fruit. Cook and stir over medium high heat till thick and bubbly. Pour over the partially baked crust. Top with remaining oat mixture. Bake for about 20-25 minutes, or until topping is lightly browned.
Serve with a scoop of vanilla ice cream for a perfect summer dessert. Yum!