Because triple the berry needs to be extra heavy on the crumbly stuff.
It’s just common sense people.
So I have changed a lot since I first started writing this blog.
For the most part all the changes are good ones. I could definitely go back to getting a solid eight hours of sleep and feeling like I actually have time shower, but you take some and you leave some. In this case, I like what I have gained way more than what I lost (although, I really would love to sleep… like all day… sometime soon).
I have learned a lot.
Things that I never in a million years thought I would need to learn or even be interested in learning. I have tried new flavors, new foods, new recipes. Some with great success and others that have gone straight to the trash. I have learned to talk business, break out of my shell and let people figure me out a little bit… but only a little! Baby steps guys.
I could take up hours of your day and go into detail about all these things, but today we are going to focus on the fact that I have learned just how amazing baking with fruit truly is.
I have always loved fruit. As a kid, as a teen and now as a um, adult (still so weird). I love the stuff. I can eat berry after berry, and a whole watermelon until my stomach looks like I am carrying a child. Some people can hold their liquor, well I can hold my fruit.
As much as I love fruit, I have never been interested in fruit based desserts.
I feel like dessert should be chocolate. It’s just the way my mom raised me.
And to this day, I still prefer fresh crisp fruit over anything baked and or – messed with.
But you guys. I am also loving experimenting with all this fresh fruit hitting the stores. This is my first ever crisp and I now understand what my grandpa was going on and on about all these years. It’s incredible.
My grandpa is all for fruity desserts. He is a key lime, apple pie and cherry crisp kind of guy.
I once made him a homemade apple pie when I was twelve and while I am sure he was just being nice, he was ecstatic about it. Fun fact, I think that was one of the very first things I ever baked on my own, crust and all. And you know, it turned out pretty awesome as I recall.
Anyway, I guess the point is, listen to your elders.
Because it’s true, their years give them knowledge, and this case, dang good taste.
I went with a triple berry because I really just wanted all the berries I had in this. I would have added raspberries, but I ate them all before they even had a chance to make it into the skillet.
My logic – handful for the skillet, handful for me. The raspberries? I don’t know, I started too early with those I guess.
The Kahlua in here is not overpowering, but adds just the right touch – a little kick.
Well maybe more like a punch, but I mean, booze and berries. Yeah!
On a side note (one of my frequent lack of focus moments), sorry for the insane amount of photos today.
Have I mentioned how much I love taking pictures of fruits?
Probably one of my favorite things to photograph.
Put them in front of me and I can’t stop taking picture after picture.
I am actually embarrassed to tell you just how many photos I took. Let’s just say it was too many.
So trying to get back on subject here, the motivation for this dessert (besides getting to take pictures of it) – Memorial Day.
I am in a Memorial Day food mood and can’t be stopped. Did you see these colors? Uh-huh – red, white and blue, Memorial Day or 4th of July, double duty with this one.
That’s a score in my book.
AND, this dish is beyond easy.
That’s a double score!
Triple Berry Kahlua Crisp with Double the Crumble.
Yields: ONE 12 INCH SKILLET OR ONE 9X13 INCH BAKING DISH
- 2 cups fresh strawberries, quartered
- 2 cups fresh blueberries
- 1 1/2 cups fresh blackberries
- 2-4 tablespoons kahlua, depending on your taste
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1/2 a lemon, zested
- 2 cups old fashioned rolled oats (use gluten free if needed)
- 6 tablespoons flour (use gluten free if needed)
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- vanilla bean ice cream, for serving
Preheat the oven to 375 degrees F.
In a 12 inch cast iron skillet or 9x13 inch baking dish toss together the strawberries, blueberries and blackberries. Add the Kahlua, vanilla extract, brown sugar (1/4 cup) and lemon zest. Toss well to combine.
In a medium size bowl add the oats, flour, brown sugar (1/2 cup), baking soda, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Sprinkle the crisp over the berries. Bake for 25-30 minutes, until crisp is golden brown and the fruit is bubbling up and smells amazing.
Serve immediately with a large scoop of ice cream and a drizzle of the sauce that settles in the skillet. DEVOUR!
Just look at it. So good.