Hi guys, I'm Laura Vitale and on this episode
of Laura in the Kitchen I want to share with you my updated berry crisp. If you follow me on Instagram then you would
have seen that a while ago I made this and I shared it with you and it is so magnificent,
I shared a berry crisp recipe here many years ago, I know, I don't look a day over 25. I wanted to share this updated version with
you because it doesn't call for citrus, it doesn't call for nuts, it's very simple it
makes the berries absolutely shine, and if you are as lucky as I am to be living in a
place where we have local berries growing all around us, Hammonton is the blueberry
capital of the world, and it's very close to where we live and we have strawberry pickings
all around us and it's really wonderful and it's so simple that the berries just really
shine and that's what I love here. Let me run you through the list of ingredients
because like I said, short and sweet. I've got a mixture of blueberries and strawberries. Look at the size of these babies. They're phenomenal, the strawberries are just
perfectly sweet, a little flour and sugar and vanilla, that's what you need for the
berry mixture. And then for the topping, it could not be
easier, I've got brown sugar, I've got a pinch of salt under there, cinnamon, flour, oats
and butter. That's it! That is it! But it will be the best berry crisp ever because
all you'll be able to get is the beautiful fresh berries, a little hint of warmth from
the cinnamon on the very top, it's just phenomenal. I've got my oven preheated to 375F. I'm adding a small splash of my good homemade
vanilla to my berries along with the flour and sugar and then I just take a big spoon,
and just mix it all together, I've got a pan here sitting and ready, it's on top of a foil
lined baking sheet just in case any juices bubble over, it won't get my baking sheet
dirty because that's kind of a pain to wash. And that's really it, if you don't have a
pan like this, this is an enamel pan, just use a 9 by 9 square baking dish and you are
good to go. I really keep it very simple, I don't worry
about mixing everything perfectly because as it cooks, and it bubbles it will be perfect. Just even that out, move it to the side, were
going to do this whole video in like one take! Just saying. Maybe not, but. And then you can use a pastry cutter, I'm
just going to use a fork, and then just go ahead and cut the butter in your dry ingredients. Just switched to my hands, after a while. Then you just take your mixture, if you're
going to do this in a 9 by 13, then you're going to want to double the topping, and you're
going to want to double your berries, I'm using six cups of berries, you'll definitely
want to double all of that. But just you wait to see what your kitchen
- what your house is going to smell like. I love that when I come upstairs - I have
a two story home so when I'm upstairs and something's baking, it comes right up there
and it smells insanely divine. And then you come down the steps and you know
you're ready for it, you know what I mean? It's really exciting. I'm weird, I know but it excites me. In the oven for 40-45 minutes until golden
brown, I'll show you what it looks like when it is done. Get your ice cream ready! Alright so the crisp was in the oven for about
45 minutes, I took it out about 20 minutes ago just to let it cool a bit because the
berries were bubbling so much that at the end of the day there's still sugar in there
and it would have been like - it'll burn. So you gotta have this and look at what's
happening here okay? Look at that! I mean that to me is perfection, there's not
much more I dislike than a fruit crumble or a fruit crisp that's dry on the inside, I
- listen, this juice has got me feeling loose with my ice cream, you know what I'm saying? That juice is necessary, how's it going to
meld with the ice cream if you don't have a lot of juice, how are we supposed to make
a delicious concoction of goodness without that juice and you do have to keep in mind
that this is still very hot, you can probably even still see the steam, as it cools, that
juice will thicken and it will be like thick syrup-y perfection. But you know, some of us, not me, but some
of us are very impatient. And it smells, you can smell the berries,
the vanilla, the cinnamon all of it. It's really hot. That is like my dream. Oh my goodness, hot though. Perfection. So easy and simple, go to LauraintheKitchen.com
to get the written recipe, you'll love it. I'll see you next time. Bye.
