Blueberry Raspberry Crisp

So wanting to do something “ordinary” for Hubbie yesterday – just to say I love you – I made a blueberry-raspberry crisp that I recently saw in Family Circle magazine….which was quite yummy, or so I have determined since the dish is more than half empty. I know it sure did smell delicious while it was baking. I love using all the fresh fruits from the farmer’s markets this time of year.

Here is the recipe – in case you want to show someone a little love today:)

Blueberry-Raspberry Crisp

Berry Mixture
4 cups blueberries
1/2 cup light brown sugar
1/4 cup all purpose flour
juice and zest from one large orange
2 cups raspberries

Topping
3/4 cup all purpose flour
2/3 cup light brown sugar
1/2 teaspoon cinnamon
1 stick cold butter, cut into small pieces
1/2 cup rolled oats
1/2 cup chopped pecans

1 – Heat oven to 350
2 – Berry Mixture: In large bowl, mix together blueberries, 1/2 cup light brown sugar, flour, orange juice and zest. Place into 6-8 cup baking dish. Evenly scatter raspberries over the top.
3 – Topping: In another large bowl, whisk together flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in oats and pecans.
4 – Sprinkle topping evenly over berry filling. Bake at 350 for 55 minutes, until bubbly. Cool 15 minutes before serving.