Peak-of-the-season crisp with brown sugar oats from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ebs on February 18, 2022

    My second time making this crisp and I used a slightly deeper round casserole dish and increased the filling by about a third this time. Then I doubled the crisp topping (using a couple tablespoons extra of butter on top of the doubled amount) per my husband's request. And I used berries from the freezer. Took about an extra fifteen minutes to cook. Very very good. And super easy.

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