Red, White and Blue (Blueberry-Raspberry Crisp)

Happy Independence Day!!  Today we had a little barbecue with the in-laws today.  Knowing that they would supply enough meat to feed the troops, I stopped at the farmer's market on my way home today for some produce.  Red tomatoes, blueberries and raspberries beckoned to me patriotically from the stands.  I decided this was the perfect opportunity to try out a new recipe I found on one of my favorite blogs, Erza Pound Cake - for Southern Tomato Pie.  I'm not going to recreate the recipe here, because she's done it perfectly on her blog already, so head over and check it out.  Even my somewhat veggie-phobic husband told me it should be one of those things I "definitely make again".  Score!!

For dessert, I wanted something quick and easy, something light and simple.  I wanted a crisp.  Remembering the success we had with Apple Cranberry Crisp from my Tate's Bake Shop Cookbook, I opened it up again and on the opposite page found a recipe for Blueberry Crisp.  I subbed out 1/3 of the blueberries for raspberries and - voila - perfection! 

The crispy topping was the perfect accompaniment to the berries, and because there's little added sugar, the berry flavor really shone through.  It would by yummy with some vanilla ice cream on top (and very patriotically colored), and if there was any left, I would definitely try it. 

But there's not.

We ate it all. 

Freedom tastes sooooo good.

Blueberry Raspberry Crisp
(from Tate's Bake Shop Cookbook)
Berry Base
3 cups blueberries
2 cups raspberries
1/4 cup sugar
1 tablespoon cornstarch + 2 tablespoons water, stirred well

Crumb Topping
3/4 cup + 2 tablespoons flour (I used whole wheat)
1/2 cup chopped walnuts
3 tablespoons white sugar
3 tablespoons brown sugar
1/2 teaspoon cinnamon
6 tablespoons salted butter, chopped

Time and temperature:  350 for 40 minutes

In a medium saucepan over low heat, cook 2 cups of the blueberries and a handful of raspberries with the sugar until the berries soften.  Stir in the cornstarch mixture and cook, stirring frequently, until the mixture thickens.  Remove from heat and stir in the remaining berries.  Pour into the bottom of a baking dish or 8x8" pan.

In a mixing bowl, combine the flour, sugars and cinnamon.  With a pastry blender, cut in the butter until crumbly.  Mix in the walnuts.  (The recipe called for adding the nuts first, but this made it hard on the pastry blender, so I would recommend adding them last.)  Spoon on top of the berry mixture.  Bake at 350 for 40 minutes, until golden brown and bubbly.

Best while served warm with a side of freedom.  :-)