When summer rolls around, there’s only one thing to do.

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And that’s make a fruit crisp. Literally I could eat a crisp every single week for the entire three months of summer.

They’re just so darn good, and so addicting. Right now too our grocery store is going berry crazy and has like gigantic bushels [?] flats [?] double sized pints [?]…I don’t know what to call them…but they are HUGE, and they’re on sale for $1.99! Say what?! Yeah, so now my fridge looks like I live on a berry farm. Even had to move the hubby’s beer to the garage. Berries take priority.

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I think the other thing I love about crisps is they take 10 minutes to put together. There’s no real thinking involved either. Like, you really can’t mess up a crisp. And when it’s done cooking, there’s no more “work” to do. unlike a cake where you have to let it cool and then frost it. Or pudding where you make it and then have to chill it for hours. Or cheesecake that’s started in the morning, baked, then cooled, then chilled. I don’t have time to wait all day for dessert. When I want it, I want it. Like right now.

I wanted to add a little more texture to my crisp topping, so I threw in some Honey Bunches of Oats cereal. You guys, this is the best way to make a crisp topping. And I like my topping to be like a cookie almost. Kind of thick an not super crumbly. Honestly, if I’m telling the truth, then it’s the topping that really gets me excited about crisps.

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As soon as that crisp comes hot out of the oven. {Which, BTW, I will put up with 45 minutes of turning on my darn oven for a fruit crisp. Sometimes sacrifices are necessary, and heating up my house in the middle of summer is definitely something I’m willing to sacrifice.} And that big ole scoop of butter pecan ice cream goes on top. Its. All. Worth. It.

Mixed Berry Honey Bunches of Oatmeal Cookie Crisp

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 8-10 servings

Ingredients

  • 3 cups strawberries, hulled and sliced
  • 2 cups blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 3/4 cup flour + 3 tablespoons, divided
  • 3/4 cup oats
  • 1/3 cup Honey Bunches of Oats Cereal
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons cold unsalted butter, diced
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a pie dish, mix the berries, sugar, lemon, and 3 tbsp of flour together. Tossing until the flour is not visible any more and the berries are coated with the mixture.Spread out in to an even layer
  3. In a large bowl, add the remaining flour, oats, cereal, brown sugar, cinnamons, butter, and salt. Using your hands, a pastry cutter, or a food processor, cut the butter in the the flour mixture. You want to make sure the topping gets crumbly and resembles course beach sand -- no large lumps of butter left in the mixture. Pile the topping on top of the fruit evenly.
  4. Bake for 45-50 minutes or until fruit is bubble and topping is golden brown. Remove from oven and serve with some ice cream.
http://www.stephsbitebybite.com/2015/07/07/mixed-berry-honey-bunches-of-oatmeal-cookie-crisp/

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