Last night while watching 24 I got a craving for something sweet. I think this happens just about every night. You’d think I was pregnant or something (which I’m not by the way. I’m very un-pregnant, which is the way we want it right now). Anyway, I wanted a goody. We didn’t have anything simple around like ice cream or cookies, so I thought I’d make this crisp. Once I got the idea in my head I couldn’t get it out. So even though it was like 9:30 I still made it. And it was good. Goodness it was good. Miles and I stayed up late talking and eating. I love those nights. Then I had the left-overs for brunch. I couldn’t help myself. I was taking pictures, and before I knew it, it was all gone. Good thing I’m running 4 miles a day!

Ingredients:

1/2 cup fresh blackberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
(or 2 cups frozen mixed berries)
2 tablespoons white sugar
1/3 cup all-purpose flour
1/3 cup rolled oats
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup butter

Directions:

Preheat oven to 350°.

In a medium bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.

In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Pour berries into baking dish. Sprinkle crumble mixture over the berries.

Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.