Tuesday, July 16, 2013
Very Berry Crisp by Cathy from A Peek Into My Paradise
Hi! I'm Cathy, from A Peek Into My Paradise. I am super excited to be sharing at Wondering Brain. Thanks Jessica!
I little about me. I have been married to my husband Dave for 29 years. We have two grown children, 26 and 22. We recently joined the empty nest club. I am a Christian who loves to read, spoil my two Shih Tzu's, cook - bake - make anything with food, travel (we are HUGE Disney fans) and I have been known to flash people! I have been saving memories for years through photography and scrapbooking. Through the years friends and family would ask me, "How did you do that?" or "Can I have the recipe?". In September of 2012, my first post went live on A Peek Into My Paradise.
Over at my piece of the blogosphere, A Peek Into My Paradise, I share a little bit of everything; recipes (Peanut Butter Cup Banana Pancakes), scrapbooking (My Story of Us Album), Disneyland and Travel Tips (One of my most popular Disneyland Posts), DIY (My Daughters Cinnamon Roll Wedding Cake) and so much more! I hope you will come visit me, pour yourself a cold drink, put your feet up, relax and check out my recipes, projects and take A Peek Into My Paradise.
On to today's recipe....
I love to serve a fruit dish with breakfast! In our house fruit crisp are not just a fall dish.
Fruit crisps are one of my favorites as they are so versatile for
whatever fruits are in season. However, berries of any kind are make my favorite crisps.
Strawberries, blueberries, raspberries, blackberries or any combination of them!
Preheat oven to 350 degrees. Spray baking dish with non-stick spray.
This recipe bakes perfectly in a 8x8 or 9x9 square baking dish.
In a small bowl mix 1/2 cup of flour and 1/4 cup of sugar.
Sprinkle the flour mixture over 5 cups of your selection of fruit.
Spread the fruit in the baking dish.
In a medium bowl mix 1 cup instant rolled oats (or a couple of packets of instant oatmeal),
3/4 cup brown sugar, 1/2 cup of shredded coconut, 1/2 cup of finely chopped nuts (our favorite is peanuts), 2 teaspoons of cinnamon (or a bit more like I do because we love cinnamon!), 1/2 teaspoon of nutmeg, a pinch of salt.
Cut in 3/4 cups of room temperature softened butter; mixing until well combined. I use two forks.
Sprinkle crumb mixture over the fruit in the prepared pan.
Bake in 350 degree oven for 45 minutes or until golden brown.
Drop a dollop of whipped topping on top of warm Very Berry Crisp and enjoy!
If you love recipes made with fruit you will love my Fruit Enchiladas!
I love to make new friends!
I invite you to join me in my adventure by following A Peek Into My Paradise
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Thanks again Jessica! Hope you all are having a terrific week!