Good Morning Berry Crisp

Summary
Prep time	30 min
Cook time	30-40 min @ 400
Source	100 Morning Treats by Sarah Keiffer (pg 248)
Yield / serves	6-8 servings
Rating	Delicious

Ingredients

• 3 c Whole-Wheat Streusel
• 1 c sugar
• 1/4 c cornstarch
• 1/2 t ground cinnamon
• 1/4 t salt
• 16 oz fresh or frozen blueberries
• 8 oz fresh or frozen strawberries
• 8 oz fresh or frozen raspberries
• 8 oz fresh or frozen blackberries
• 2 T unsalted butter, melted
• 1 t vanilla extract
• Yogurt Whipped Cream

Preparation

Position oven racks in the lower and middle of the oven and preheat the oven to 400. Line a sheet pan with parchment paper and grease a 9x13-inch baking pan.

Pour the streusel onto the sheet pan in an even layer.

In a medium bowl, whisk together the sugar, cornstarch, cinnamon, and salt.

In a large bowl, combine all of the berries. Add the sugar mixture and stir until completely combined. Pour the butter and vanilla over the top and stir again until it is mixed in. Pour the fruit into the prepared baking dish and place in the oven on the middle rack. Place the streusel on the lower rack. Let the streusel bake for 8-12 minutes, until golden brown and crisp, stirring occasionally to make sure it doesn't burn. Remove the streusel from the oven and let cool. Let the fruit bake until it is soft and the liquid is thick and bubbling, 30-40 minutes (may take longer if using frozen fruit). Make sure the liquid bubbles for at least 5 minutes. Carefully remove the pan from the oven and top the fruit evenly with the streusel. Transfer the baking dish to a wire rack and let cool slightly before serving. Serve topped with the yogurt whipped cream.

The crisp can be stored in an airtight container in the refrigerator for up to 2 days (without the yogurt whipped cream); reheat before serving.