Kids Cooking Club is a Monday afternoon staple here at Culinary Underground. From September through mid-June, our kid chefs are here weekly, learning all manner of things. Today the menu included vegetarian chili, a roasted vegetable parfait, and a fruit crisp.
Is there an easier dessert than berry crisp? The berries are so nice during late spring and into the summer; we also buy too many! This dessert is best with perfectly ripe berries, but if they’re starting to soften a little, that’s okay, too. This is one of the easiest desserts for kids to make because there’s no slicin’ or dicin’ here – unless you use strawberries that are super large. And even then, who cares? It’s rustic dessert time!
The topping here doesn’t contain nuts, but you could add some pecans or walnuts, coarsely chopped. The melted butter lets you skip that whole “cut in the butter” business that seems to trip up non-bakers. In fact, we quadruple the crump part of the recipe and store the crumb topping in a bag in the freezer, so it’s always ready when we want a quick summer dessert.
Mixed Berry Crisp
4-5 Cups mixed fresh berries
1/4 Cup sugar
Juice of 1/2 lemon
1-1/2 Cup flour
1-1/2 Cup old-fashioned or instant
3/4 Cup brown sugar
1 teaspoon favorite spices – like cinnamon or 5-spice
1/4 teaspoon salt
12 Tablespoons butter, melted
Preheat oven to 375 degrees Spray a 9” x 13” pan with cooking spray.
Arrange the berries in the pan. Add sugar and lemon juice. Toss well to combine.
In a medium bowl, mix flour, oats, sugar, salt, and spices. Pour in the melted butter and toss with a fork (or your fingertips) until the mixture is clumpy and lumpy. Sprinkle topping evenly over fruit.
Bake about 35-40 minutes, or until the fruit is bubbling – that’s a sign that it’s done. The topping should be lightly brown, too.
Serve warm with whipped cream or our favorite: melted vanilla ice cream!