So…..what’s the big announcement? Well, the family and I are packing up and moving to Portland, OR next month! Yay!!! My husband works for a tech manufacturing company and will be working at their Oregon facility so we are loading up and moving to Portland.
We are going to miss our friends here, especially Stacey and family but this is a great opportunity for us. We are moving at the peak of the heat here in Arizona though. I’m trying to look at the silver lining that we will be getting to Oregon when it’s a nice cool 80 degrees but I keep thinking about loading the truck up in 118 degrees. Keep positive. Keep positive. 🙂
One thing, of the many, that we are looking forward to is the fresh berries. I wanted to find a recipe that made me think of Oregon to share with you all today and realized that I’ve never made a crisp. Not just for the blog but ever. No crisp has been made, by me, at any point in my life. This is crazy! I LOVE fruit desserts. So I found this recipe. It uses fresh raspberries, blackberries and blueberries. It was fantastic but I wish I had doubled the berries in the recipe. My husband loved it and the the crisp topping was his favorite. So, I would recommend making it according to your taste, adding more berries and sugar or keeping it as is. 🙂
Are you in the Portland area? What should we do out there as a family and where are the good areas and schools to look at?
- 1 1/2 c blackberries
- 1 1/2 c raspberries
- 1 1/2 c blueberries
- 4 T white sugar
- 2 c flour
- 2 c rolled oats
- 1 1/2 c brown sugar
- 1 t cinnamon
- 1/2 t nutmeg
- 1 1/2 c butter
- preheat the oven to 350 degrees
- combine the berries and white sugar in a bowl and set aside
- in another bowl combine the remaining ingredients and cut in the butter
- spread half of the topping in the bottom of a 13x9 pan
- spread the berries over top
- cover evenly with the remaining topping
- bake for 30 to 40 minutes
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