Mixed Berry Crisp

Mixed Berry Crisp

For our 5th Wedding Anniversary (which was many, many years ago), hubbyman took us to a wonderful little B&B on Vancouver Island. We had a wonderful week there and had the most amazing food! Luckily, I was smart enough back then to ask for my favorite recipe from the B&B owners.

Every morning for breakfast, we had a wonderful spread of food but there was always some version of this berry crisp at the table. Yes, it was served as breakfast! It’s mostly fruit…so that’s a good breakfast, right?!

No?

Are you sure?

Alright! I don’t serve it as breakfast at home, but as a dessert. I’m not saying I won’t sneak a small bowl in the morning every so often, but mostly..it’s dessert! Over the years, I’ve changed the original recipe slightly to make it a tad more healthy. Really, with all that sugar and butter, there isn’t much I can do, but I tried!

Mixed Berry Crisp

Mixed Berry Crisp

4 cups berries (your choice)
1 cup brown sugar
2 1/2 tbls flour
3/4 cup rolled oats
3/4 cup flour
1 1/2 cups sugar
1/2 cup butter (1 stick), thinly sliced

Preheat oven to 375F. Spray an 8x8 pan with non-stick cooking spray.

Wash and prepare berries (I used cherries and blackberries). Cut any large berries in half. Combine berries with brown sugar and 2 1/2 tbls flour in a large bowl. Pour into prepared pan.

In a separate bowl, combine oats, remaining flour, and sugar. Pour oat mixture over the top of berries, making sure to completely cover all the berries. The better everything is covered, the less likely it will bubble over.

Place slices of butter all over the top of the oat mixture. Bake for 40 minutes or until lightly browned.

Cool for 30 minutes to 1 hour before serving. Cover any leftovers with plastic wrap and store in the refrigerator.

http://www.aroundmyfamilytable.com/2012/06/mixed-berry-crisp/

Lemon Berry Trifle

Lemon Berry Trifle

Lemon Berry Trifle

I think I’ve mentioned before that Angel Food Cake is my all time favorite cake. It’s a little sweet, a little tangy, and light and fluffy!  I ask for it every year for my birthday and my husband always makes it for me.  Not from scratch, but that’s okay…it’s wonderful to know he made me a cake for my birthday.   Well, it’s been a while since my birthday and I was craving angel food cake, but I wanted something a bit different than the old strawberries, cream, and angel food cake.  It’s spring and the berries are all so sweet this time of year, so I decided on making this Lemon Berry Trifle.

I love combining plain or vanilla yogurt with lemon curd for a fruit dip, so why not top off some cake and add some berries!  Didn’t it turn out beautiful?  That’s my lovely Mother-in-law in the picture.  My in-laws came over for supper the night I served this, so I made her earn her share of supper by posing for the picture.  Um…I think the 6 of us finished off this entire dessert….it was THAT good.

I don’t have a great scratch angel food cake recipe.  I’m still working on perfecting mine, so I’m not sharing my recipe just yet.  Do you have a good one?  I’d love to try it out!

Lemon Berry Trifle

Lemon Berry Trifle

Lemon Berry Trifle

16oz angel food cake
8oz frozen whipped topping, thawed
1 cup vanilla yogurt
1/2 cup lemon curd
1-2 cups fresh berries (strawberries, blueberries, raspberries, blackberries)

Cut angel food cake in to 1-2 inch cubes. Place in the bottom of a trifle dish.

Combine thawed whipped topping with yogurt and lemon curd. Mix well until the lemon curd is completely incorporated into the yogurt mixture. Spread evenly over the angel food cake.

Top with fresh berries and a dollop of whipped cream. Garnish with lemon peel to show that it's a lemon-y trifle.

http://www.aroundmyfamilytable.com/2012/04/lemon-berry-trifle/