Last night when I was making up tonight's menu, I remembered something Paula Deen once shared on Food Network. She said that every wise hostess always makes a smashing dessert, just in case supper flops or doesn't turn out according to plan. In essence, it never hurts to end supper on a sweet note! I couldn't agree more!
~ Mixed Berry Crisp ~INGREDIENTS
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cups sugar
1/2 cup brown sugar, packed
1/2 heaping teaspoon cinnamon
Dash of nutmeg (more if you like)
1/4 teaspoon salt
1 1/2 stick cold butter (salted)
1/2 cup sliced almonds
3 lbs. mixed berries (I buy the 3 lb. bag from Sam's Club with blueberries, raspberries and blackberries.)
1/2 cup white sugar
1/4 cup cornstarch
1 teaspoon shredded lemon zest
1/4 teaspoon cardamom (optional)
Preheat oven to 350 F. Combine flour, both sugars, oats, cinnamon, nutmeg and salt in a medium size bowl. Cut the cold butter into pieces, add to flour mixture and combine with a pastry blender until mixture resembles coarse crumbs. Stir in sliced almonds.
Pour frozen fruit into a bowl, add sugar, cornstarch, lemon zest and cardamom. Stir gently until combined. Divide fruit between 8-10 ramekins for individual servings, or pour into 9 x 13" glass dish. Top evenly with crumb mixture.
Place in 350 F oven and bake for 45 minutes, or until crumb topping is golden. Serve with a generous scoop of vanilla bean ice-cream.