Tuesday, July 2, 2013

Red and Blue Fruit Crisp for the 4th of July

I made an Oatmeal Fruit Crisp with local, fresh strawberries, and fresh Blueberries from California, and it was wonderful with sweet, juicy berries, and a crisp, chewy oatmel topping. There is nothing better than fresh strawberries, especially when they are grown locally  These strawberries were actually grown on the small vegetable farm, across the road from our sub-division. The blueberries were fresh from California.  It is still too early for the bluberries grown in upper Wisconsin and Michigan.  Fresh blueberries are still better than frozen.  I usually don't bake with fresh strawberries, as I usually eat too many out of the box:)  This time, I ate the leftover berries from making the  crisp.

The oatmeal topping was just rolled oats, brown sugar, cinnamon, and butter.  There was no additional sugar added to the berries.  You can still see the stems on the strawberries just picked from the field. Generally, fruit crisps are served warm, but you could make this a Red, White, and Blue patriotic dessert with a scoop of vanilla ice cream or a dollop of fresh whipped cream or whipped topping.

Red & Blue Crisp, Strawberry and Blueberry- enough for a shallow 9" pie plate or 8X8 square pan, or 8 4 oz ramekins - 375 degree oven
Adapted from Betty Crocker’s, Cooking for Two

You can use a  food processor, or I use a pastry blender to make the topping.  If you don't have a pastry blender, you can cut in the butter with two knives.

3/4 c. brown sugar
1 c. flour
1/2 c. old fashioned rolled oats
1 tsp. cinnamon
6 Tbsp butter
2c. cleaned and hulled strawberries, chopped
1 cup of fresh blueberries washed
More cinnamon to taste.

1. Combine first 5 ingredients and cut in butter until crumbly, like small peas, and refrigerate until strawberries are cleaned, hulled, and sliced.

2. Combine sliced Strawberries and whole blueberries. Sprinkle with the cinnamon.  I added no additional sugar to the fruit.

3. Spray 9" pie plate,8x8 square pan, or ramekins, and fill with fruit. Take topping out of fridge, and spread the topping over the fruit. Bake in 375 degree oven 20-25 for ramekins, 30-35 min. for pie plate until topping is golden. Then, turn oven up to 400 degrees for five min. to "crisp" topping. Cool on rack. Serve Warm-

Here is an update on my Husband's surgery for removal of a Pituitary Tumor.  The surgery went well, and the tumor was benign, as suspected. His recuperation has been a little stressful.  If you have ever had your husband as a patient, you know what I mean.  Tomorrow, we go for his 2 week post-op appt., so hopefully some of his restrictions will be lifted.


  1. Becky, the fruit crisp is lovely with the fresh berries and I adore crisp toppings made with oatmeal. Moreover, I'm glad to hear Scott is faring well. May you & yours enjoy a splendid holiday!

    1. Brooks,
      I love fruit crisps, especially with oatmeal topping, too. Scott is doing well, he just needs time to heal.

  2. Those sound delicious! The perfect dessert to celebrate the 4th of July...such an American dessert :)

    Happy Blogging!
    Happy Valley Chow

    1. Eric,
      This is a great dessert for the 4th of July, showcasing summer fruit.

  3. This crisp looks and sounds totally delicious and patriotic :D


    1. Uru,
      This dessert is perfect for the 4th of July, red & Blue!

  4. What a wonderful fruit crisp! I wasn't able to make it on the 4th...but I have no doubt it will still be enjoyed! Thank you for sharing...and thank you for your kind words on my blog! I'm glad to be back to visit my favorites :-)

  5. Monet,
    Glad to see you back visiting blogs. How in the world are you having time to blog? I certainly admire you, and your darling Lucy!


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