Fresh Summer Berry Crisp

I found myself with a refrigerator totally loaded with fresh berries this week.  For some reason I always go nuts when I see those fat, juicy boysenberries or marionberries at the farmer’s market.  Living in Southern Oregon means a bounty of berries in the summer.  Understand that black berries grow on the side of the road around here.  The Black Berry bush is known locally as Oregon’s state weed, and we make fun of people who show up to our house with blackberries they bought at the grocery store.   This is what I made that turned out great and was able to use up lots of those berries.

Fresh Summer  Berry Crisp

Summer always brings a bounty of fresh berries and what better way to show them off is in a crisp.  This fast, simple dessert can be made ahead and reheated or served at room temperature.  This also works well for people who can’t eat wheat since the Amaretti cookies are gluten free.

Serves 4-6

4 cups fresh berries  (use what you have on hand)

2 Tablespoons vanilla powder

3 Tablespoons granulated sugar

1 Tablespoon cornstarch

4 ounces crushed Amaretti Cookies

1- 8 oz. Tub Crème Fraiche

Mix the berries with the vanilla powder, sugar and cornstarch.  Place in a greased baking pan and cover with the crushed cookies.  Bake at 375F for 25-35 minutes or until you see the berry juice bubbling through the cookies.  Cool completely before serving.  Serve with sweetened creme fraiche or your favorite ice cream or gelato.

Does anyone else out there have some good berry recipes to share??
Happy Cooking Everyone!



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