It’s amazing how some of the best recipes are so wicked simple and this is no exception. While I’m a fan of dessert, my co-workers tend to get the best deal when I usually take most of what I make to work, to share (and avoid me eating it all by myself). Not so for the crisp. If I’m lucky, I might get a bowl out of an entire tray and my co-workers likely won’t get any either. No word of a lie, I almost lost a finger when I tried to take this crisp away from my guy, he liked it that much. I have to agree with him too, it’s sweet, fresh and when made with Big Rock Rock Creek Strawberry Rhubarb Cider a little bit tangy. It’s a fun twist on a classic favorite and one that you won’t want to share. Now if you’ll excuse me, it’s about 2:30am and I’m going to try and sneak one more bowl while my guy is asleep, if I’m lucky he won’t notice. Wish me luck.
1/4 cups honey
2 cans Big Rock Rock Creek Strawberry Rhubarb Cider (find it here)
1/4 cup flour
4 cups mixed berries (we used strawberries, blackberries, blueberries and raspberries)*
For the topping:
3/4 cup flour**
3/4 cup oats
3/4 cup brown sugar
3/4 cup melted butter
*If berries are frozen, there will be extra sauce in the bottom of the dish. If this is not desired, defrost the berries and discard the excess liquid before including them in the crisp.
**This can be made gluten free by removing the flour and doubling the oats.
Preheat the oven to 400F.
Combine the honey and cider in a small saucepan over medium heat. Simmer the liquid until reduced to a quarter of the volume (should be about 1 cup of liquid).
Meanwhile, toss the berries with the flour to coat. This will help thicken the sauce. Add the cider reduction and place into a 9×9 inch baking dish. Set aside.
Combine the ingredients for the topping and mix until thoroughly combined. Crumble on top of the berries in the baking dish.
Bake for 30-40 mins or until the topping begins to crisp and the liquid is bubbling around the edges.
Let sit for 10 mins to cool before serving. Serve with ice cream if desired.