Itsy Bitsy Foodies

One of my family’s themes for this summer has been berry picking.  We are fortunate to live in Portland where there are countless u-pick farms.  With a three year-old and a one-year old, heading to the farm to pick berries {strawberries, raspberries, marionberries, and blueberries} has become a favorite past-time and not to mention a life-saver when the boys have been going crazy in the house!

With the spoils of one of our recent raspberry and marionberry outings, my son wanted to bake something.  I suggested berry crumbles instead of a full pie because it was just for our family of four.  Fruit {and berry} crumbles/crisps are one of my favorite desserts, especially in the heat of the summer, because the fruit takes center stage while a sweet and delicate oatmeal streusel tops it off.

No matter what time of year, crumbles are quick and easy to make with a simple list of ingredients that you would typically have on hand.  They are also an extremely flexible dessert.  You can easily cut the recipe down to make it for a smaller crowd or double it for larger portions.  You can bake it in one large pan or serve it in individual ramekins.  You can serve it plain {even for breakfast or a snack} or dress it up a la mode for a light, satisfying dessert.

The oatmeal crumble topping bakes into the fresh berry filling, providing the flavor of berry pie that I so love but in much lighter form.  In a nutshell, the health advantages are: there is far less butter in the oatmeal topping than in a pie crust; there is no added sugar in the berry filling; and the oatmeal adds some whole grains and nutrients.

{If you don’t have berries, peach crisp and apple crisp are two other versions of this dessert that are also family favorites}.

Trivia: Do you know the difference between a crisp and a crumble?  I ask because I really don’t know.  Even after reading definitions they seem to be pretty much the same thing to me.