Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share with
you my updated berry crisp.
If you follow me on Instagram then you would have seen that a while ago I made this and
I shared it with you and it is so magnificent, I shared a berry crisp recipe here many years
ago, I know, I don't look a day over 25.
I wanted to share this updated version with you because it doesn't call for citrus, it
doesn't call for nuts, it's very simple it makes the berries absolutely shine, and if
you are as lucky as I am to be living in a place where we have local berries growing
all around us, Hammonton is the blueberry capital of the world, and it's very close
to where we live and we have strawberry pickings all around us and it's really wonderful and
it's so simple that the berries just really shine and that's what I love here.
Let me run you through the list of ingredients because like I said, short and sweet.
I've got a mixture of blueberries and strawberries.
Look at the size of these babies.
They're phenomenal, the strawberries are just perfectly sweet, a little flour and sugar
and vanilla, that's what you need for the berry mixture.
And then for the topping, it could not be easier, I've got brown sugar, I've got a pinch
of salt under there, cinnamon, flour, oats and butter.
That's it!
That is it!
But it will be the best berry crisp ever because all you'll be able to get is the beautiful
fresh berries, a little hint of warmth from the cinnamon on the very top, it's just phenomenal.
I've got my oven preheated to 375F.
I'm adding a small splash of my good homemade vanilla to my berries along with the flour
and sugar and then I just take a big spoon, and just mix it all together, I've got a pan
here sitting and ready, it's on top of a foil lined baking sheet just in case any juices
bubble over, it won't get my baking sheet dirty because that's kind of a pain to wash.
And that's really it, if you don't have a pan like this, this is an enamel pan, just
use a 9 by 9 square baking dish and you are good to go.
I really keep it very simple, I don't worry about mixing everything perfectly because
as it cooks, and it bubbles it will be perfect.
Just even that out, move it to the side, were going to do this whole video in like one take!
Just saying.
Maybe not, but.
And then you can use a pastry cutter, I'm just going to use a fork, and then just go
ahead and cut the butter in your dry ingredients.
Just switched to my hands, after a while.
Then you just take your mixture, if you're going to do this in a 9 by 13, then you're
going to want to double the topping, and you're going to want to double your berries, I'm
using six cups of berries, you'll definitely want to double all of that.
But just you wait to see what your kitchen - what your house is going to smell like.
I love that when I come upstairs - I have a two story home so when I'm upstairs and
something's baking, it comes right up there and it smells insanely divine.
And then you come down the steps and you know you're ready for it, you know what I mean?
It's really exciting.
I'm weird, I know but it excites me.
In the oven for 40-45 minutes until golden brown, I'll show you what it looks like when
it is done.
Get your ice cream ready!
Alright so the crisp was in the oven for about 45 minutes, I took it out about 20 minutes
ago just to let it cool a bit because the berries were bubbling so much that at the
end of the day there's still sugar in there and it would have been like - it'll burn.
So you gotta have this and look at what's happening here okay?
Look at that!
I mean that to me is perfection, there's not much more I dislike than a fruit crumble or
a fruit crisp that's dry on the inside, I - listen, this juice has got me feeling loose
with my ice cream, you know what I'm saying?
That juice is necessary, how's it going to meld with the ice cream if you don't have
a lot of juice, how are we supposed to make a delicious concoction of goodness without
that juice and you do have to keep in mind that this is still very hot, you can probably
even still see the steam, as it cools, that juice will thicken and it will be like thick
syrup-y perfection.
But you know, some of us, not me, but some of us are very impatient.
And it smells, you can smell the berries, the vanilla, the cinnamon all of it.
It's really hot.
That is like my dream.
Oh my goodness, hot though.
Perfection.
So easy and simple, go to LauraintheKitchen.com to get the written recipe, you'll love it.
I'll see you next time.
Bye.