Berry Crisp

Ingredients:

Topping

• 1 1/4 cup quick oats
• 1 1/2 cup flour
• 1 cuplight brown sugar
• 1 teaspoon kosher salt
• 1 cup cold butter, diced

Berry Filling

• 2 cups strawberries, cut in half, or quarters if large
• 2 cups blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1/4 cup granulated sugar
• 2 tablespoons orange juice
• 2 teaspoons vanilla
• 1/4 cup flour

 Instructions:

1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
2. In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
3. Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
4. Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
5. Bake for 45 minutes, until the top is golden and the berries are bubbly.
6. Store airtight in the refrigerator for up to 3 days. Reheat individual servings in the microwave, or the entire pan in a 350°F oven for 20 minutes, or until heated through.