Blueberry-raspberry crisp

Hi all! 

How's your summer going so far? Mine, mind you, is awesome. 

I guess summer activities are directly related to the level of hotness in the area you live. The pacific northwest is behaving quite well this week and there's been a lot of going out. Up here, we have to take advantage of the days when it doesn't pour out. 

But I guess one of the advantages of the rainy weather is that, in summer, you have local berries to pick. And that's what we did a couple weekends ago in Sauvie Island. For those of you who come visit or live around the area, I'd highly recommend a visit! There's tons of things to do and berry picking is so much fun. 

Plus... Blueberries and raspberries for 1.80 a pound? Yes please and thank you. You'll see a good amount of berry recipes around here soon. Some of my raspberries got squeezed on the way back home, so I had to make jam. What a tragedy huh?. The rest of them went to the freezer, to this crisp and to a delicious chocolate-raspberry ice cream I'll be posting soon.

This crisp is just ridiculously easy to make. And 'healthy'. Only 1/2 stick of butter! And it's soooo good for breakfast...

Blueberry-raspberry crisp

1 cup fresh or frozen raspberries
2 cups fresh or frozen blueberries
1 cup sugar
1 cup brown sugar
1 cup old-fashioned oats
1/2 stick of butter

For the filling:
Combine the raspberries and blueberries with the 1 cup of sugar. Toss it all together and let it sit in the fridge for about an hour so the berries let go of some of their juices.

For the topping:
Melt the butter in the microwave and combine with the brown sugar and oats.

Assembly:
Preheat your oven to 350 F.
Pour the berries and juice on a pie or squared pan. Top with the oat mixture and bake for 45 min, until the top is crispy and the berry juice is bubbly.

Eat hot or cold (I prefer hot and you can reheat leftovers in the microwave).

Enjoy!