Raspberries, Part II — Peak of Summer Berry Crisp

This is the dessert I look forward to all year long. I typically make it several times throughout the summer until both my husband and I simply cannot bear the thought of it. It looks and tastes like the Fourth of July — raspberries and blueberries baked into a crisp with a big scoop of vanilla ice cream melting into it. And strangely enough, I can completely justify it as a health food. Well, maybe not completely, but you get my point. After all, the recipe calls for four cups of fruit. And being a lady of smaller bone structure, the serving of calcium in the form of vanilla ice cream cannot be all bad.

The recipe for the topping calls for six tablespoons of cold butter. I have finally learned after six or seven years of making this crisp that a bit more butter is better. I now add an extra two tablespoons, which I melt in the microwave before adding. Otherwise the topping seems a bit dry and does not have a uniform consistency. Also, I typically cut the amount of sugar added to the berries down quite a lot. While I certainly don't want the crisp tart (two thumbs down for mouth-puckering tartness), I do not want to ruin the natural sweetness of the berries. Besides, it feels slightly wrong to add so much sugar to something that is (theoretically) already sweet.

Tom Douglas, from whence the recipe came, suggests serving the crisp with either vanilla ice cream or sweetened whipped cream. Personally, I cannot be bothered with the cream. It isn't cold enough and the consistency is not thick enough. Besides, the whipped cream seems a tad too fancy for me. (What!? Did I really just say that!?) And the ice cream gives it a decidedly more American feel. The two ice creams that we prefer are Julie's Organic and Häagen Dazs (their new Honey Vanilla is rather nice...). But whatever you do, don't get the cheap stuff unless you absolutely must. It is worth it to pay a smidge more for better quality and just eat less — as it typically comes in a much smaller container. (See, I told you it was a health food.)

Michael, my lovely husband, who is annoyed I have not referred to him by name, loves this crisp and happily eats it with me every time I make it. However, I can promise that despite the not-humongous-portions, he will still lay down afterwards and moan "Ooooooh! I ate too much crisp!" Whereas I have just fought the urge to go for round two. To each their own, I suppose.

The recipe yields four-to-six servings, which means we always have leftovers. To reheat, I usually put it back in the oven with a foil for a few minutes, without foil for a few more. The topping is a little softer — not so 'crisp' the second time around, but still good, nonetheless. If you do not use foil, then have a good time cleaning the dish later on!

For the Crisp Topping:
⅔ cup old-fashioned oats

⅔ cup firmly packed brown sugar

⅔ cup all-purpose flour

½ teaspoon ground cinnamon

6 tablespoons cold unsalted butter, cut into dice

(If desired, 2 more tablespoons butter, melted and cooled)

For the Berries:

2 cups raspberries

2 cups blueberries

½ cup sugar (I cut the amount in half)

2 tablespoons flour

Preheat oven to 350°.

For the crisp topping, it is similar to making scones. Add all the dry ingredients to the bowl and stir. Add the butter and work into the dry ingredients — trying not to pulverize it. It is best to use your hands, but you can use a pastry cutter, if you prefer.

In another bowl, mix the berries with the sugar and flour. Pour into a pie dish and cover with the topping. Bake until the juices are bubbling — 40 to 45 minutes. If you are not feeling like living dangerously, then you may want to put a lined baking sheet under the crisp while it is in the oven, on account of the aforementioned bubbling juices. (Recipe from Seattle Kitchen by Tom Douglas, Harper Collins, 2001.)