Summer Berry Crisp with Tillamook Oregon Blueberry Ice Cream

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Did you know TIllamook (yes, the cheese makers) also make oh-so-delicious ice cream? I didn’t either until they reached out to partner with them and Farm Box LA to celebrate the end of summer. (Hey, I live in SoCal, it’s still summer in these here parts, as the 90-degree weather can attest.) And who can say no to ice cream and berries? Not this girl, that’s who.

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So when life gives you berries in the middle of a heat wave (fresh-picked and literally delivered to your door, thanks Farm Box LA!,) what does one do but crank up that oven and make a crunchy, gooey, sweet and tart berry crisp? Seriously – I am not a huge dessert person, but this was right up my alley. Note that I normally halve the sugar in recipes because I don’t like things that are overly sweet, so if you have a major sweet tooth, I’d suggest adding in a 1/4 cup to 1/2 cup more brown sugar.

Blueberry & Raspberry Crisp

Serves 12

  • 2 cups blueberries
  • 2 raspberries (I used gold raspberries, but traditional red would work too)
  • 4 tbsp white sugar
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 1/2 cups butter, sliced into cubes
  • 1 tbsp chia seeds (optional – I just happen to add chia seeds to most things)
  1. Preheat oven to 350 degrees.
  2. Put berries in a large bowl and carefully toss with the white sugar, place in pre-greased baking dish of choice (I used a 9×13).
  3. In a separate bowl (or food processor,) combine flour, brown sugar, oats, cinnamon and chia seeds (if using).
  4. Add in the cubes of butter and combine with either your hands or food processor until the mixture is crumbly.
  5. Sprinkle the crumbly mixture over the top of the berries, making sure it’s distributed evenly across.
  6. Bake for 35-45 minutes until the top looks golden brown.
  7. Place a healthy scoop of ice cream on top and enjoy!

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While for this particular pairing, I used the Oregon Blueberry ice cream, we also received tubs of Oregon Strawberry and Oregon Black Cherry as well – all of which were extra creamy, flavorful and filled with chunks of real fruit, aka delicious.

This is a super quick and easy recipe that’s a perfect way to use up the last of those summer berries just hanging around before they go bad. And the ice cream on top? Forget about it, it’s THAT good.

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