Summer is here and yet if you lived in San Francisco you would never know it. I am never surprised at the very constant weather patterns since I have lived here for three years, however I do long for a hot summer night every once in awhile. San Francisco has been rainy and cold lately and sometimes summer seems worlds away.
This weekend I am in NYC for a long weekend with my college cross-country girl friends for a fantastic reunion! Maybe NYC will bring me a hot summer weekend, but the forecast calls for thundershowers so we shall see.
A couple nights ago for dessert I made this Summer Berry Crisp. Pretty sure I can imagine summer in any weather with this warm and sweet berry crisp paired with French vanilla ice cream.
Surprisingly simple yet made to impress. Perhaps even good for breakfast the next morning sans ice cream. Or perhaps with ice cream…???
Happy Birthday to my two favorite people: Allison and my Grandma!
I hope you both have a fantastic birthday and a great weekend!
Summer Berry Crisp
2 Cups Blueberries
2 Cups Raspberries
3 Tbsp Sugar
3 Tbsp Flour
¼ tsp Cinnamon
3/4 Cup Rolled Oats
1/3 Cup Flour
1/3 Cup Brown Sugar
¼ Cup Sliced Almonds
3 Tbsp Sugar
Pinch of Salt
¾ Stick Unsalted Butter
Preheat oven to 350 ˚F. Combine blueberries and raspberries in a medium size-mixing bowl. Gently toss with 3 Tbsp sugar, 3 Tbsp Flour, and cinnamon. Place in buttered glass baking dish. Combine oats, remaining flour and sugar, brown sugar, salt, and almonds in a medium size-mixing bowl. Cut butter into small pieces and cut into flour/oat mixture using two knifes until it resembles corn meal. Sprinkle evenly over berry mixture. Bake for approximately one hour or until bubbling and golden brown. Serve with vanilla ice cream.