Food Service Version
Yield
One full-sized, shallow hotel pan
Ingredients
Filling Ingredients
16 cups blueberries
16 cups raspberries
1 cup sugar
4 cups all-purpose flour
2 tsp. cinnamon
splash of lemon juice
Topping Ingredients
8 cups rolled oats
4 cups all-purpose flour
4 cups brown sugar
2 cups sugar
pinch of salt
2 tsp. nutmeg or clove
8 sticks of cold, unsalted butter, cut into small pieces
16 cups blueberries
16 cups raspberries
1 cup sugar
4 cups all-purpose flour
2 tsp. cinnamon
splash of lemon juice
Topping Ingredients
8 cups rolled oats
4 cups all-purpose flour
4 cups brown sugar
2 cups sugar
pinch of salt
2 tsp. nutmeg or clove
8 sticks of cold, unsalted butter, cut into small pieces
Directions
1. Preheat oven to 350 degrees F.
2. Butter your hotel pan.
3. Gently combine the berries with the sugar, flour, cinnamon, and lemon juice, and spoon into the prepared hotel pan.
4. Topping: combine the oats, flour, sugars, and salt in a bowl. Use two forks to work in the butter, until topping resembles a coarse meal. Sprinkle over the berries.
5. Bake in the center of an oven until fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp from oven and place on a rack to cool. Serve with ice cream or fresh whipped cream.
2. Butter your hotel pan.
3. Gently combine the berries with the sugar, flour, cinnamon, and lemon juice, and spoon into the prepared hotel pan.
4. Topping: combine the oats, flour, sugars, and salt in a bowl. Use two forks to work in the butter, until topping resembles a coarse meal. Sprinkle over the berries.
5. Bake in the center of an oven until fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp from oven and place on a rack to cool. Serve with ice cream or fresh whipped cream.
Home Version
Yield
9" pie plate
Ingredients
Filling Ingredients:
3 cups blueberries
3 cups raspberries
⅛ cup sugar
¼ cup all-purpose flour
¼ tsp. cinnamon
splash of lemon juice
optional: pinch of fresh lavender
Topping Ingredients:
1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
¼ cup sugar
pinch of salt
¼ tsp. of nutmeg and or clove
1 stick of cold, unsalted butter, cut into small pieces
3 cups blueberries
3 cups raspberries
⅛ cup sugar
¼ cup all-purpose flour
¼ tsp. cinnamon
splash of lemon juice
optional: pinch of fresh lavender
Topping Ingredients:
1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
¼ cup sugar
pinch of salt
¼ tsp. of nutmeg and or clove
1 stick of cold, unsalted butter, cut into small pieces
Directions
1. Preheat the oven to 350 °F.
2. Butter a 9-inch pie plate.
3. Gently combine the berries with the sugar, flour, cinnamon and lemon juice and spoon into the prepared pie plate.
4. Topping: Combine the oats, flour, both sugars and salt in a bowl. Use 2 forks to work in the butter, until topping resembles coarse meal. Sprinkle over the berries.
5. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve with ice cream or fresh whipped cream.
Source: Adam’s Berry Farm in Charlotte, VT
2. Butter a 9-inch pie plate.
3. Gently combine the berries with the sugar, flour, cinnamon and lemon juice and spoon into the prepared pie plate.
4. Topping: Combine the oats, flour, both sugars and salt in a bowl. Use 2 forks to work in the butter, until topping resembles coarse meal. Sprinkle over the berries.
5. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve with ice cream or fresh whipped cream.
Source: Adam’s Berry Farm in Charlotte, VT
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