Berry Crisp

Keri here with a recipe for a berry crisp. I hope you enjoy!

I read EatingWell's Rhubarb Strawberry Crisp, but I haven't seen any rhubarb at the Farmer's Market yet. Instead, I made a strawberry cherry crisp & modified the recipe a bit.

Keri's Strawberry Cherry Crisp

Filling:
1 lemon
1 pint of strawberries, cored & sliced
10 oz. bag frozen cherries
1/4 cup sugar
2 tablespoons flour or corn starch (I used Jules' Gluten-free flour)

Crisp:
1/2 cup rolled oats
1/2 cup all-purpose flour (I used Jules' Gluten-free flour)
1/2 cup packed light brown sugar
2 tablespoons butter, softened
1 tablespoon canola oil
1-3 tablespoon juice

Preheat oven to 375°F. Toss together fruit, sugar, and 2 tablespoons of flour/corn starch in a large bowl. Juice lemon over fruit mixture. Then, zest 1/2 of the lemon over fruit mixture. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl; work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.

DELICIOUS! 5/5 stars!!