Berry Crisp (fresh Berries whatever mix of berries you like)

serves 6

Fruit Mixture:
8 cups fresh Berries whatever mix of berries you like
⅓ cup sugar
1 large lemon, zested and juiced
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
pinch of salt
1½ Tablespoons cornstarch

Topping:
1 cup rolled oats (I use regular but you can use quick-cooking if you want)
⅓ cup brown sugar
½ cup whole wheat flour  (I prefer whole wheat for a richer taste, but you can use regular AP flour)
½ cup butter (1 whole stick), cut into slices

Preheat the oven to 350° F.

Make the fruit mixture:
Place the berries in a large bowl.  Add the sugar, lemon zest, nutmeg, cinnamon and salt and toss gently.  Place the cornstarch and lemon juice in a small jar with a lid and shake well.  Pour over the berry mixture and gently toss again until coated.

Spray an 8×8 glass baking dish with cooking spray and add the berry mixture.

Make the crisp topping:
In a food processor, add the oatmeal, sugar and flour and pulse until blended.  Add the sliced butter and pulse until the mixture is well blended.  (If you don’t have a food processor, you will have to do this in a bowl and use two knifes, cutting the butter into the oatmeal mixture until it is well blended.)

Assemble and bake:
Scatter the topping over the fruit.  Bake for about 45 – 50 minutes, until the topping is crisp and brown and the fruit is bubbling.  Remove from oven to let cool and set up a bit until just warm.  Serve with vanilla ice cream on top.