Berry Crisp Recipe – shared by dee
1 pound strawberries, hulled and halved
6 ounces blueberries
6 ounces raspberries
1/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt, divided
1 cup rolled oats
1/3 cup brown sugar
1/3 cup flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
6 tablespoons cold butter, cut into small pieces
Vanilla ice cream
Preheat oven to 375°F. Coat 8-inch square baking dish with nonstick cooking spray.
In large mixing bowl, combine strawberries, blueberries, raspberries, sugar, cornstarch and 1/4 teaspoon salt. Mix carefully to avoid breaking up berries. Pour into prepared baking dish.
To make topping, in work bowl of food processor or working by hand with a pastry cutter or two forks, combine rolled oats, brown sugar, flour, cinnamon, cardamom and remaining 1/4 teaspoon salt. Add butter, and pulse about 10–15 times (or cut into flour mixture with pastry cutter or forks), just until mixture is crumbly. Scatter topping over berry mixture.
Bake 40 minutes, until fruit is bubbling and topping is golden. Let stand 15 minutes before serving. Top with vanilla ice cream. Store leftover crisp in an airtight container and freeze any leftover ice cream.