Bring Me Berries!

First...a moment of silence for the beautiful Elizabeth Taylor.  The world has lost one of the old-time screen beauties and we will be a little less glamorous because of the loss.

Good morning, Kitschies!  After a stoopid windy day on Monday and a really chilly day yesterday, it's gorgeous here in the Land of Entrapment Enchantment with a projected high of 65.  My allergies have eased up just a bit and I'm looking forward to running an errand at lunch so I can soak up some sun.  I love the warm weather and the budding trees of Spring.  But I do not love the wind and the pollen and the resulting allergies.

Last weekend it was pretty windy too.  I wanted to do something but it wasn't worth it to go outside.  Nate and I made cookies on Sunday (recipe will follow in another post soon) and on Saturday night, I made this great, simple recipe.  I found this on Epicurious - that was the first recipe database I tried waaay back in the day (I still use that recipe from time to time).  I need to remember to check that site more often because it really does have great recipes.

Mixed Berry Crisp
 2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
1/4 cup sugar
1 cup all purpose flour
1 tablespoon fresh lemon juice
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

NOTES:  I used an 8x8 square baking pan instead of the pie plate and it worked just fine.  I usually don't care for the topping of crisps like this, but this one was great!

I love this recipe because you don't have to wait for fruit to come in season - it uses frozen berries and because of that, it's quick to put together, too.  

 

Nate threw the BIGGEST fit about trying this (the turd).  After lots and lots of deal making, he finally tried a bite and he liked it (of course).  And Mason?  He devoured his serving (of course)!

This isn't the greatest picture, but trust me...this was so good!  I'll absolutely be making this again.  You could serve it with ice cream, which I considered but decided against because the hubs gives me a hard time when I bring home "plain vanilla" ice cream.  And this time he gave me a hard time because I *didn't* bring home "plain vanilla" ice cream.  Damned if I do, right?

 

Speaking of great recipe databases, I found DinnerTool yesterday and it's got some great tools (as it should since *tool* is right there in the name!).  I especially love the meal planner - find a recipe, drag it to the day and you've got your menu made out for you.  And then once you get your menu set, you can use the shopping list to add and edit your list for your next trip to the grocery store.  If you're anything like me, there's always *something* you forget and have to go back at the last minute because it's a key ingredient in what you're making for dinner that night!  Do you have a favorite recipe database?

It's been really nice here overall.  Despite the wind, the trees and flowers are blooming like crazy!  

This is the view out the back of the clinic.  The trees are all blooming and while they're pretty, they're dropping pollen bombs like it's WWIII.  Thankfully they'll finish their blooming cycle soon and leaf out and my allergies should subside a bit.  See...there is beauty in the desert.