Happy Memorial Day, a time to reflect upon those who died fighting for our country. It’s been a tough week – there’s been so many deaths, but today I’d like to focus on the things that I am grateful for like family, friends and freedom. Many of us will gather and grill, barbecue, or picnic in places throughout the country, feasting on some familiar classics like hamburgers, ribs, chicken, and a tasty dessert; like this berry crisp. I baked this dessert in a wood-fired oven for fun mostly because I was already using it for pizza night, but I find it a great source for baking too. So, if you’re firing up a charcoal, gas or fire-ring for cooking today – I highly recommend this dessert for a perfect ending to a nice weekend.
Strawberries and blueberries were my berry of choice, but you can substitute almost any berry you have on hand, either frozen defrosted or fresh. The topping is always the highlight of this treat with oatmeal added for some outstanding texture and taste. Cooking in a wood-fired oven is a faster more intense heat than a traditional oven, so the crisp turns out slightly blackened on top with a deep berry edge. The flavors are slightly roasted with a tad bit of smoke, and go so nicely with a big scoop of vanilla ice cream on top or freshly whipped cream. Have a great holiday.
20 ounces fresh or frozen defrosted blueberries and strawberries, combined
1/2 cup granulated sugar
1/4 cup cornstarch
juice of 1/2 lemon
3/4 cup all-purposed flour
1/2 cup rolled oats
2/3 cup light brown sugar
1/4 granulated sugar
8 tablespoons cold butter, diced
- Heat charcoal, wood or gas grill or oven to 450 degrees. In a large cast iron skillet, add berries, sugar and cornstarch. Toss to coat berries. Add lemon juice and toss again.
- In a bowl, combine flour, oats, sugars and stir. Add butter, using hands squeeze together to incorporate butter into coarse crumbs. Sprinkle over berry mixture.
- Bake in oven for 2025 minutes, rotating every 5 minutes. Remove from oven and serve with ice cream or whipped cream. Enjoy!