Happy Labor Day! It has been an absolutely busy week here, to say the least. I’ve had to make countless to-do lists on my phone just to remember which classroom I am headed to next, what I am supposed to buy at a grocery store, what books am I supposed to find, etc. A special thank you goes out to Apple Notes for keeping my sanity in check. One of my biggest hurdles this semester is how to survive my PE classes. As I am graduating this semester and failed to take PE classes in the past, I was required to take four PE classes in order to satisfy my GE requirements. Thus, my schedule pans out with three PE classes back to back…to back. One. right. after. another. ugh.
I like to think that I used to be athletic. Somewhat. In the past, I took various yoga classes, pilate classes, I ran freshmen year, and did the occasional Turbo Jam or Billy Blanks Tae Bo (if you have no idea what those are, you should check them out). Then Junior year came and things became busy with work and school and I told myself climbing the stairs to the third floor everyday was good enough.
Fast forward to present day and I am taking Aerobics, Weight Training, and Strength and Stretch, a total of three hours of exercise twice a week. I had a taste of what the rest of my semester was going to be like and let me just say, everywhere hurts. My back. My legs. My arms. I’m told it will get easier as the semester goes on and I sure hope so. In keeping with a “going healthy” theme, I have decided to make a triple berry crisp to celebrate the end of summer and to welcome in the fall. Unfortunately, southern California doesn’t seem to have a fall season since it’s all desert and forever in the 80-90+ degrees range. Nevertheless, we can always hope. This crisp is beautifully naturally sweet and when paired with ice cream, becomes creamy with a crunch from the crisp! Absolutely perfect, absolutely beautiful, and absolutely already gone.
To begin the Tri-Berry Crisp, wash your fruit. You of course don’t have to use three berries, you can do all strawberries, blueberries, or all raspberries. It’s completely up to you! Quarter the strawberries so they are about the same size as the other berries.
Sprinkle in the sugar and flour. Toss the fruit around until the berries are completely coated. Spoon into whichever baking bowl you want to use. I’ve used cast iron in the past, but for today, I’m making individual crisps. Set aside.
To make the crisp, combine all the ingredients into a bowl.
You can use either your hands or a pastry blender, but I like to use my hands since it’s faster. Squish the butter and the dry ingredients together until it clumps together.
Pinch out small clumps of dough and drop onto the berries.
Place a sheet of aluminum foil on your baking rack in case any berry juice bubbles over. Bake at 350 for 30 minutes or until the berries are bubbly and the crisp is nicely browned.
Wait about 5-10 minutes before serving because the berries and its juice will be extremely hot! Top off with vanilla bean ice cream and enjoy!
1 c blueberries
1 c strawberries, quartered
1/2 c raspberries
1 Tbsp sugar
1 Tbsp flour
For the crisp:
3/4 c old fashioned oats
2 Tbsp brown sugar
2 Tbsp flour
1 tsp cinnamon
4 Tbsp unsalted butter, cold and cubed
Preheat oven to 350 degrees. Line the oven rack with a piece of aluminum foil.
Wash the berries. Sprinkle in the sugar and flour, then toss with a spoon until evenly coated. Spoon into a baking dish and set aside.
To make the crisp, combine all the ingredients into a bowl. With your hands or pastry blender, blend the ingredients so that the butter is dispersed into the dry ingredients. Pinch off small clumps and place on top of the berries, making an even layer. Bake for 30 minutes or until the berries are bubbly and the crisp is golden brown on top.
Allow to cool for 5-10 minutes before serving as it will be extremely hot! Serve with vanilla ice cream.