Oregon berries are the best in the world. A combination of all of Oregon’s best berries; this easy recipe always evokes summer. Freeze the berries as they arrive in summer for summer baking and sweet memories in the fall and winter. My husband, Kurt Winner makes this popular dessert for every get together. Makes a large pan, great with homemade vanilla or chocolate fudge ice cream. The shortbread cookie crust is buttery and the perfect counter play to the ambrosia of mixed berries.
Oregon mixed berry crisp
- 5 -6 cups total of mixed berries: blueberry, marionberry, strawberry,blackberry, raspberry to fill a buttered 9×13 inch or 4 quart glass baking pan
- 1/2 cup granulated sugar
- 2 tablespoons quick-cooking tapioca, uncooked
- 2/3 cup unsalted butter, softened and mostly melted
- 1 3/4 to 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1/3 cup granulated sugar
Preheat oven to 400 degrees. Right in the glass pan mix all berries gently. Sprinkle with the sugar and tapioca- mix again. Set aside. In a mixing bowl sift flour, salt , sugars and baking powder. Mix with a fork . Pour in the butter and toss with a fork or hands until it is a coarse crumble. A mix of large and small pieces is good. Sprinkle topping over the berries evenly. Bake for 35 to 45 minutes. Any left over is best kept in the fridge.
Makes a pan for a party of 12 large servings, 16 smaller portions.