Although I prefer to bake from scratch, there are those days when something that can be tossed together and baked with minimum effort is necessary. Tday was one of those days – I wanted to bring my friends in the office something yummy, but, I didn’t have much time, so this morning, after the first cup of coffee, I looked into the frozen wonderland that is my freezer & found a small bag of blackberries & a 4 lb bag of blueberries. Wild blueberries, actually, or so the people at Dole say. Anyway, this crisp has been in my quick but delicious file for longer than I can remember. It’s more of a method than an actual recipe. Fruit, fresh or frozen, 2 sticks of butter, and a yellow cake mix. Voila, you’re done. Berries and stone-fruits are particularly well-suited for this, so I’m really looking forward to both fresh juicy Louisiana peaches and blueberries – together the combination is sublime. Not that this version is less than delicious, it’s super berry-licious!
2 lbs fresh or frozen berries
2 sticks unsalted butter, cut into 1/2″ cubes
1 box yellow cake mix
Preheat oven to 350 degrees.
Pour berries into an ungreased 13×9 casserole dish. If using frozen, there is no need to defrost.
Sprinkle half of cake mix onto berries.
Distribute one stick of the cubed butter.
Sprinkle remaining cake mix and then distribute the remaining cubes of butter.
Bake for 60 minutes at 350 degrees.
Let rest 15 minutes before serving.
Vanilla ice cream goes particularly well.