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.
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
- 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)
- Preheat oven to 350 degrees.
- 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).
- In a separate bowl (or food processor,) combine flour, brown sugar, oats, cinnamon and chia seeds (if using).
- Add in the cubes of butter and combine with either your hands or food processor until the mixture is crumbly.
- Sprinkle the crumbly mixture over the top of the berries, making sure it’s distributed evenly across.
- Bake for 35-45 minutes until the top looks golden brown.
- Place a healthy scoop of ice cream on top and enjoy!
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.