A new take on a seasonal favorite
Triple Berry Apple Crisp
1 1/2 cups apples
1 1/2 cups strawberries
1 1/2 cups raspberries
1 1/2 cups blueberries
4 tablespoons white granulated sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Few scoops ice cream (optional)
Preheat oven to 350° F.
In a large bowl, gently toss together strawberries, raspberries, blueberries, apples and granulated sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Cut butter until crumbly. Press half of mixture in the bottom of a 9-by-13-inch pan. Cover with berry mixture, and sprinkle remaining crumble mixture over the berry mixture.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Optional: serve with ice cream.
Chef John Lowery has 43 years of culinary experience and is a transplant to Minnesota from Florida. Over the years, he has worked as chefs in various states, including Florida, Michigan and Minnesota.
He has prepared food for celebrities such as Adrian Dantley, Magic Johnson, singing group New Edition and boxer George Foreman. He lives in Conger with his wife, Kathy, and owns Conger Inn Victory Catering.