Taco is back. And that equals awesomness oozing from everywhere, including my food. I made this and my date wrapped figs for his arrival, and while both were great, especially since we ate nothing but pork the whole day, Taco himself said this was his favorite berry dessert he has ever had. And why wouldn’t it be, combined with bottles of wine, Breyers vanilla ice cream, and a brand new South Park, it seems like pretty much a perfect night. And it was.
The result: Quadruple berry oatmeal crisp, enough for 6-8 (or 4 if you’re really craving some sweets…)
- Half pound of strawberries (stem cut off and halved or quartered)
- 4-6 ounces of blueberries
- 4-6 ounces of blackberries
- 4-6 ounces of raspberries
- 1 cup of all-purpose flour
- ¾ cup brown sugar
- 1 ¼ cup oats
- 1 teaspoon cinnamon
- ¾ to 1 cup butter
Rinse all the berries and let stand to dry. Combine every other ingredient in a bowl and cut in butter slowly. The oat and brown sugar mixture should have some texture with the butter cut in, if the ingredients are still loose melt some additional butter and drizzle over while mixing together. In a 14×8 or 13×9 pan, start with a thin layer of oat mixtures, pour the mostly dry berries in the pan and spread evenly, then pour the remaining mixture to form a thin layer on top. Bake in a 375 F oven for 50 minutes to 1 hour to get desired crispiness on top and bottom and until the berry mixture is fairly set in place. Let cool for about 5 minutes before serving then serve with some ice cream for a perfect combination of sweet and tart. When I have extra oat topping I like to sprinkle a little of that on the ice cream, too.