When my Mom visited, I served this berry crisp for dessert and then we had it again for breakfast the next morning. She recently mentioned that she was still thinking about it and craving more, and asked me to write up my recipe.
I try to make it pretty light because I always manage to eat all of it within the first 24 hours. It is lovely whether served warm from the oven, chilled as a snack, or with coffee for breakfast.
3 Granny Smith green apples, cored and cut into 1 inch cubes
5 cups berries — blueberries, blackberries, raspberries and strawberries (fresh or frozen)
1/2 cup (1 stick) butter
2 cups old fashioned rolled oats
1 cup all purpose flour
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
note: Depending on the size of the berries you are using, you may need to cut some of them up so they are around the same 1 inch cube size as the apples, so they cook more evenly.
Preheat oven to 400. Grease a 9X12 inch baking pan (I use a glass pan) with butter.
Spread a layer of berries and apples evenly in pan.
In a medium sized bowl, combine oats, flour, brown sugar, cinnamon and nutmeg. Cut in butter using pastry blender, fork or clean fingers. Spread crumb mixture evenly over fruit layer.
Bake uncovered for 35-45 minutes, or until topping is golden brown and firm.