Home Version:
Berry Crisp

Yield: 9” pie plate

Filling Ingredients:
3 cups blueberries
3 cups raspberries
⅛ cup sugar
¼ cup all-purpose flour
¼ tsp. cinnamon
splash of lemon juice
optional: pinch of fresh lavender

Topping Ingredients:
1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
¼ cup sugar
pinch of salt
¼ tsp. of nutmeg and or clove
1 stick of cold, unsalted butter, cut into small pieces

1. Preheat the oven to 350 °F.
2. Butter a 9-inch pie plate.
3. Gently combine the berries with the sugar, flour, cinnamon and lemon juice and spoon into the prepared pie plate.
4. Topping: Combine the oats, flour, both sugars and salt in a bowl. Use 2 forks to work in the butter, until topping resembles coarse meal. Sprinkle over the berries.
5. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve with ice cream or fresh whipped cream.

Source: Adam’s Berry Farm in Charlotte, VT