Food & Drink

Summer Berry Crisp

Makes: 1

This recipe is from "Food to Live By: The Earthbound Farm Organic Cookbook," by Myra Goodman with Linda Holland and Pamela McKinstry (Workman Publishing; $21.95).



6 cups assorted fresh berries, such as blueberries, blackberries or hulled strawberries

Grated zest of 1 orange

Grated zest of 1 lemon

1 tablespoon fresh lemon juice

2 tablespoons orange-flavored liqueur, such as Cointreau or Grand Marnier (optional)

½ cup granulated sugar

2 tablespoons cornstarch for the topping


¾ cup unbleached all-purpose flour

½ teaspoon allspice

¼ teaspoon salt

½ cup firmly packed dark-brown sugar

2 tablespoons granulated sugar

6 tablespoons (¾ stick) unsalted butter

½ cup old-fashioned rolled oats (not instant)


Position a rack in the center of the oven and preheat the oven to 375 degrees.

Filling: Place the berries, orange zest, lemon zest, lemon juice and liqueur, if using, in a large bowl.

Place the granulated sugar and the cornstarch in a small bowl and whisk to combine. Add the sugar mixture to the berries and toss gently to combine. Transfer the berry mixture to a shallow 2-quart baking dish.

Topping: Place the flour, allspice, salt, brown sugar, granulated sugar and butter in a medium-size bowl. Using your fingers, blend in the butter until it is in pea-size bits. Add the rolled oats and stir to combine. Sprinkle the topping over the berries but do not pack it down.

Bake the crisp until the fruit juices bubble up around the edges of the baking dish and the topping turns golden, 30 to 35 minutes. Let the crisp cool slightly before serving.