Mixed Berry Crisp

Really this whole thing is my wife's fault.  While I'm the one that enjoys cooking and baking...she enjoys trolling blogs and recipe sites for new things for me to cook.  A few days ago she came accross  this Strawberry-Rhubarb crumble from Smitten Kitchen.  Go on click it. Doesn't that look wonderful? 

We didn't have any rhubarb, not that I'd want any sort of veggie sneaking into my dessert anyway. What we did have were some strawberries, blueberries and blackberries. Same thing as rhubarb, right?  I thought so.

The Recipe:

Filling
3 containers of fruit
1 -2 TBS Sugar (depending on how sweet you want the fruit)
3 TBS Corn Starch



Topping
2/3 cup all-purpose flour
2/3 cup rolled oats
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup butter


Pre-heat your oven to 350. Cut up the strawberries into chunks, slices, ribbons, whatever.  You can leave the other berries alone, I think they've learned their lesson from seeing thier friends chopped up. Sprinkle the sugar and corn starch onto the fruit and then mix it all up.  It should look like this:

The topping is a recipe I plundered from allrecipes.com, but you can find these sort of toppings everywhere. The reason we like this one is because of the addition of rolled oats.  The oats give it a nice crisp texture plus it turns into to BREAKFAST!  especially if you replace the obligatory ice cream topping with yogurt.  See, now it's helathy. You're welcome.

To make the topping, I reccomend using a food processor.  Cut the butter into small chunks.  Dump all the ingredients into the food processor and pulse a few times till the butter is all mixed in.  You will still see a few small bits of butter, that's ok.

pour the fruit mixture into your baking dish and then sprinkle the topping over it.  Bake for about 30 minutes until the topping is golden brown. 

Serve with ice cream (or yogurt).