berry berry good

Berries are like nature's candy — bright juicy jewels that taste as good as they look. They're tasty at any meal too! On your cereal, with a sandwich, or my new favorite, in your dessert! While they don't need much help in the flavor department, it's always nice to see them in a new light.

My mom has been making an apple crisp for years that's so delicious, but when we decided to have my grandad's birthday party, our fridge was stocked with a mountain of fresh berries. Oh yes, and a nectarine. So we improvised and took her awesome recipe's crumb topping and substituted the berries for apples. Wow. Perfection. My mom doesn't like to cook much, but DANG! She can bake! (we make a killer team).

As if these berries weren't perfect enough on their own, they were even better with a crunchy, cinnamon-flavored crumb topping and a scoop of ice cream. Even better, it was so simple to make!
Just try and tell me that doesn't look appetizing.

Berry Delicious Crisp, serves 6-8 depending on ramekin size

• 6 oz. blackberries
• 6 oz. raspberries
• 4 strawberries, diced
• 9 oz. blueberries
• 1 nectarine, peeled and diced
• 1 1/2 Tbsp fresh lemon juice

Crumb Topping

• 1 cup all-purpose flour
• 1 cup sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 stick of unsalted butter, very cold, diced

Preheat oven to 350 degrees. Grease 8 ramekins with butter or spray with Pam. In a bowl combine berries, nectarine and lemon juice. Toss lightly to coat. Spoon equal portions of the fruit into the ramekins. In a food processor, pulse the flour, sugar, cinnamon and salt until combined. Add the diced butter and toss quickly to make sure each one is covered with the flour mixture. Then pulse until the butter is about pea-sized. Press equal amounts of the crumb topping on all of the ramekins. Place them on a baking sheet and bake for 30-35 minutes, until golden brown. Serve with ice cream, if desired.