Tasty Tuesday: Spring Berry Crisp

CHARLOTTE, NC- Johnson and Wales University’s, Chef Rhonda Stewart stopped by share a sweet treat that’s perfect for the season.

Spring Berry Crisp
Recipe provided by Chef Rhonda Stewart, MA, CEPC
Senior Instructor, College of Food, Innovation & Technology
Johnson & Wales University

Ingredients
Crisp Topping
 3/4 cup (106g) all-purpose flour
 1/2 cup (53g) old fashioned rolled oats
 1/2 cup (150g) packed light brown sugar
 1/4 tsp cinnamon
 1/4 tsp salt
 1/2 cup (113g) unsalted butter, diced into small pieces

Filling
 12 oz fresh Strawberries (2 1/2 cups)
 11 oz fresh Blueberries (2 cups)
 1/3 cup (68g) granulated sugar
 1 1/2 Tbsp (15g) cornstarch

Method of Preparation:
 Preheat oven to 375 degrees. Butter a 9 by 9-inch or 11 by 7-inch baking dish.
 For the crisp topping: In a mixing bowl whisk together flour, oats, brown sugar,
granulated sugar, cinnamon and salt. Add butter and cut into mixture with a fork (or rub
with fingertips), until mixture resembles coarse crumbs. Set aside.
 For the berry filling: Rinse berries and let drain. Slice strawberries. Add blueberries.
 In a small bowl whisk together sugar and cornstarch. Pour cornstarch mixture evenly
over berries then toss to evenly coat. Pour berry mixture into prepared baking dish.
 Sprinkle crisp topping evenly over berries.
 Bake in preheated oven until filling is bubbling and topping is golden brown and crisp,
about 30 – 35 minutes. Serve warm with vanilla ice cream.

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