To all my Crisp Lovers...

Bumbleberry Mixture

First off, I apologize for not posting in what feels like forever... second, there is nothing better to say I'm sorry than a hot, baked crisp, and the end of summer is the perfect time to bake one!

All summer I've been foraging, picking wild berries and apples to hoard away and turn into jams, pies and other various goodies. I've picked so much that my freezer is bursting with fruit and bright colors! So, I've decided to start in by making a delicious apple crisp and a bumbleberry crisp.

The benefit of crisps is that, for a baked good, they are relatively quick and simple for any level kitchen-aholic. Also, they can conveniently be veganized just as quickly by switching the butter for margarine, soy spread, or even olive oil spread without sacrificing the flavor or the crunchy oat topping.

So, dig in, expect to get your hands a little dirty, and enjoy the tastes and smells of these much-loved recipes!

The Ultimate Apple Crisp

Apple Filling

10 c apples, peeled, cored and cubed (Golden Delicious, Early Macs and Braeburns make a lovely combo)

1 c white granulated sugar

1 T All-Purpose flour

1 t cinnamon

1/2 c water

Crisp Topping

1 c quick oats

1 c All-Purpose flour

1 c light brown sugar
1/4 t baking powder

1/4 t baking powder

1 stick (1/2 c) butter, cold (or to veganize use margarine)

Preheat oven to 350 degrees. Mix together all the the ingredients for the apple* filling in a 13x9 pan. Then in a large bowl mix together, using your fingers, the crisp topping until there are no chunks of butter and the mixture looks crumbly. Cover the fruit mixture with the crumb topping. Bake for 45 minutes or until the crumb topping is golden and the fruit mixture is gooey and bubbling. 

To serve, let the crisp set and cool to room temperature (or at least a little less than scalding) and serve with your favorite ice cream or sorbet. (I like ginger ice cream!)       

*Bumbleberry Filling

1 c blueberries, frozen or fresh
1 c blackberries, frozen or fresh
1 c raspberries, frozen or fresh
1 c Golden Delicious apples, peeled, cored and cubed
1 c white granulated sugar

5 T All-Purpose flour

1/2 teaspoon cinnamon