Berries aren't always the cheapest fruit to use for anything, but this is a case of freezer clean out. I had strawberries and blueberries in there from previous purchases and a handful of fresh raspberries that were on their last day before they'd just be mush. This recipe would work with whatever fruit you have on hand (except for maybe bananas, very little good comes from bananas). Some great ideas would be stone fruits (peaches, plums, apricots) either mixed together or combined with berries, or even your classic grocery store staple, apples.
Ingredients for fruit portion:
4 cups fruit (I used strawberries and blueberries straight from the freezer and raspberries)
2 tsp flour
1 squeeze lemon
1 cup oats (I used Snoqualmie Falls Lodge Oatmeal that I got at the Grocery Outlet)
1/2 cup flour
1/2 cup brown sugar
1/4 cup plus 1 tbsp butter (just over half a stick)
dash of salt
|berries ready to be topped|
A controversial move, I know, but I am not sugaring my berries. These berries were picked in season and the strawberries are the super sweet Oregon variety. If I were making this with early, tart strawberries, I might add a tablespoon or 2 of sugar in with the fruit.
Please notice the pretty kitchen towel. A gift from my Mom. All my decent kitchen towels are from my Mom. Apparently the fact that I think its perfectly acceptable to just cut up old towels and use them in the kitchen makes her sad.
In a separate bowl combine all the topping
ingredients, working the room temperature butter in with a fork or your fingers.
|Goes in looking like this...|
Add the topping to the top of the berries, leveling it out. Place in a 350 degree oven for around 30-45 minutes. If you are using frozen fruit, like I did, you'll be at the 45 minute end of the time frame. You want to pull it out of the oven when the top is golden brown and the fruit is bubbling up around the edges. It is absolutely perfect served warm or cold with vanilla ice cream or whipped cream.
|And comes out looking like this.|