This berry crisp is my favourite way to use late-summer berries around the campfire. It can be enjoyed for breakfast or desserts,depending on if you top it with yogurt or whipped cream.
Course Desserts
Cuisine American
Keyword Vegetarian
Essential Ingredient Strawberries
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Calories 417kcal
Ingredients
3Tablespoonssalted butterdivided
4cupsmixed fresh berries
3Tablespoonspure maple syrup
1Tablespooncornstarch
1Tablespoon lemon juice
1 1/2cupsgranola
Instructions
In a medium bowl, toss the berries with the maple syrup, cornstarch and lemon juice. This can be prepared up to 12 hours ahead of time, if desired.
Light a campfire and let it burn down for about 30 minutes. You are aiming for medium heat. Grease an 8-inch cast iron skillet with 1 tablespoon of the butter.
Pour the berries and any juices into the skillet and level them in the pan. Sprinkle the granola on top of the berries. Dot with the remaining butter.
Cover the skillet with tin foil and place over the hot coals of a campfire. Alternately, cook over medium heat on a camp stove. Cook the skillet crisp for about 25-30 minutes until the fruit is bubbling in the center.
Carefully remove the foil and cool the berry crisp. Spoon into camping bowls and top with yogurt or whipped cream. Enjoy warm.
Notes
This recipe can be made gluten-free by using gluten-free granola. For a dairy-free version, use coconut oil in place of the butter.