Strawberry Raspberry Crisp

My summer love language is pink and fruity.  All I want to do this weekend is put Van Morrison in my headphones, tool down the bike path at the beach, people-watch, seagull-watch, and express my affections in strawberries and raspberries.

 Good, right?  What more do we really need?  (If your answer to that rhetorical question was: CRISP OAT TOPPING!!!… then you’ve totally come to the right place.)

We don’t even need a bowl for our mellow summer baking.  This crisp topping can come together on a clean counter or a plain ol’ baking sheet.

Pile together flour, oats, sugar, and spice and work in cold butter and walnuts.

This is totally relaxed summer baking.  Embrace it!

Flour, sugar, oats and spice.  Gather it all with your fingers.  It’s totally cool.

Quickly break cold butter into the dry ingredients.  It’s like we’re making pie crust but much more mellow and spiced.

Gather in the walnuts and we’re all the way in the game!

Combine fresh raspberries and big strawberry bites.  Add a big dose of crumble.  We’re going to stir it together.

We’re adding flavor and coating the fruit in a bit of flour and oats.  The fruit juices will bake and thicken beautifully.

The rest of the crisp topping is piled atop the fruit.

It’s a lot of topping.  It’s serious.

Baked and golden.  The more golden the crust, the more crisp the bites.  Yes!

This crisp is elegant in its comfort and simplicity.  The raspberries bake down into a jammy consistency and the strawberries become slight and tender, but still hold their shape.  The amount of oat topping rivals the amount of fruit, making this crisp extra toothsome, extra crunchy, extra delicious.

Breakfast?  Yes.  Afternoon snack?  Sure?  Dinner?  You know I’ve done it.

This is an anytime, summertime crisp.  Do it up!