Best Olallieberry Crisp Or Any Kind Of Berry Crisp Recipes

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VERY BERRY APPLE CRISP



Very Berry Apple Crisp image

Make and share this Very Berry Apple Crisp recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

6 granny smith apples, peeled, cored, and cut into bite-sized chunks
2 cups berries (blueberries, strawberries, cranberries, or raspberries)
3/4 cup sugar
2 tablespoons flour
1 -2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup old fashioned oats
2 tablespoons packed light brown sugar
2 tablespoons flour
3 tablespoons butter or 3 tablespoons margarine, softened

Steps:

  • Preheat the oven to 375°.
  • In a mixing bowl, combine the apples, berries, sugar, flour, cinnamon, and nutmeg; toss until well incorporated.
  • Spoon mixture into an ungreased 9-inch square baking dish.
  • To make the topping: in a small bowl, combine oats, brown sugar, and flour.
  • Add butter and stir until moist and crumbly.
  • Sprinkle topping over apple mixture.
  • Bake for 50-60 minutes or until filling is bubbly and topping is golden brown.
  • Serve warm or at room temperature.

ELDER(BERRY) CRISP RECIPE - (4/5)



Elder(berry) Crisp Recipe - (4/5) image

Provided by ukiahgal67

Number Of Ingredients 8

5 cups mixed berries, strawberries, blueberries, raspberries, blackberries, elderberries
2 tablespoons sugar
2 tablespoons flour
1 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1 stick butter
1 cup rolled oats

Steps:

  • In an 8 inch square baking dish, combine equal amounts of each type of berry that you plan to use. Sprinkle with 2 tablespoons each of flour and sugar. In a mixing bowl combine flour, brown sugar, and cinnamon. Cut in one stick of butter, until mixture is crumbly. Toss in oats. Spread this evenly over the berries. Bake in an oven preheated to 350 degrees, for 45- 55 minutes at 4400 ft. above sea level. Allow to cool before serving.

SCHWANS TRIPLE BERRY CRUMBLE RECIPE - (4.3/5)



Schwans triple berry crumble Recipe - (4.3/5) image

Provided by karen-2

Number Of Ingredients 11

FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1 cup water
4 cups frozen triple berry blend
TOPPING:
1 cup flour
3/4 cup sugar
1/4 cup butter

Steps:

  • Preheat over to 400°F. TOPPING: In a medium bowl mix flour and sugar. Using a pastry blender, cut in butter until mix is crumbly. FILLING: In a small saucepan, combine sugar, cinnamon and cornstarch, then add water. Cook over medium heat until mix boils and thickens, stirring constantly. Stir in vanilla. ASSEMBLY: Place berries in a 2 quart. baking dish. Stir in hot cornstarch mix. Crumble topping over fruit. Bake 40 to 45 minutes or until topping is browned and crispy.

QUICK BERRY CRISP RECIPE - (4.7/5)



Quick Berry Crisp Recipe - (4.7/5) image

Provided by scratch cook

Number Of Ingredients 9

Filling1/4 cup (50 mL) packed brown sugar
3 tbsp (45 mL) cornstarch
1 lemon
2 pkg (12 oz each) frozen mixed berries, thawed (about 4 cups/1 L)
Topping1/3 cup (75 mL) butter
18 vanilla wafer cookies
1/3 cup (75 mL) sliced almonds
1/3 cup (75 mL) flour
1/3 cup (75 mL) packed brown sugar

Steps:

  • 1.Place oven rack 8 in. (20 cm) from heating element. Preheat broiler. For filling, combine brown sugar and cornstarch in (2-cup/500-mL) Prep Bowl; mix well. 2.Zest lemon with Microplane® Zester to measure 1 tsp (5 mL). Juice lemon with Juicer to measure 1 tbsp (15 mL). 3.In Rockcrok® (2.5-qt./2.35-L) Everyday Pan, combine berries, zest, juice and brown sugar mixture; mix gently with Small Mix 'N Scraper®. Cook, uncovered, over medium heat, 10-12 minutes, stirring frequently, until mixture is bubbly, thickened and clear. 4.Meanwhile, for topping, place butter in Small Batter Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted. Place cookies in large resealable plastic bag. Using Baker's Roller®, coarsely crush cookies. Add cookies, almonds, flour and brown sugar to batter bowl; mix with Mini Mix 'N Scraper® until well blended. 5.Remove Pan from heat. Sprinkle cookie mixture evenly over top of berries. 6.Place Pan 4-6-in. (10-15-cm) from heating element; broil 2-4 minutes or until topping is golden brown and crisp. (Watch closely so topping does not burn.)

OLALLIEBERRY PIE & THE BAREFOOT CONTESSA'S PERFECT PIE CRUST RECIPE - (4/5)



Olallieberry Pie & The Barefoot Contessa's Perfect Pie Crust Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 14

CRUST:
12 tablespoons very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons ice water, about 1/2 cup
BERRIES:
8 cups of olallieberries, or any kind of fresh berries in your area
1 cup sugar, less, if the berries aren't tart
2 tablespoons Clearjel (from King Arthur flour), or 2 tablespoons flour or cornstarch (whichever thickener you prefer)
1 tablespoon fresh lemon juice
1 pinch kosher salt
1 egg and splash water (optional)

Steps:

  • Pie crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. Berry filling: Pick any stems and debris from the fresh berries. Rinse and drain. Note: frozen berries work fine, too. Combine Clearjel (or flour or cornstarch) to the sugar and whisk to combine. Add the lemon juice and allow to sit for a few minutes. Stir in the berries. Taste to check for tartness. Once you have the bottom layer of the pie crust in the pie pan, poke the bottom with a fork a few times. Add the berries mixture. If desired, you can add a few pats of butter. Cover with the top pie crust. Cut slits for steam to escape. Crimp to seal both pie crusts. Whisk egg and water and brush the egg wash over the pie crust, before baking, if desired. This gives a nice golden color to the pie. If you have coarse sugar, it's a nice tough to sprinkle some on top, if desired. On a baking sheet, place the pie into a 375°F oven and bake for about 50 minutes, or until golden. Allow to cool for at least 4 hours. Serve with vanilla bean ice cream. The crust is awesome! I'll show you how to make this on my food blog at: http://foodiewife-kitchen.blogspot.com/2010/06/california-olallieberry-pie-barefoot.html

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