Supper Rescue 101 ~ Mixed Berry Crisp

It's the top of another week, and I'm so happy to start mine off with you!  There's a great deal of excitement skittering around here today, because we will soon be welcoming long time friends from Kansas City who are making a pit stop at our farm before reaching Colorado.  They have a big family, as we do, and will be staying over night (Yippee!), so there's lots to do in preparation for their visit!

Last night when I was making up tonight's menu, I remembered something Paula Deen once shared on Food Network.  She said that every wise hostess always makes a smashing dessert, just in case supper flops or doesn't turn out according to plan.  In essence, it never hurts to end supper on a sweet note!  I couldn't agree more!

Following Paula's advice, I like to keep about five or six recipes in my back pocket, ones that I always have ingredients for, aren't complicated or time consuming and can be served to adults and kiddos alike.  One of my favorites, that I'm going to make tonight, is Mixed Berry Crisp.  This recipe is a cinch to make, contains simple ingredients and makes the house smell heavenly.  Just in case supper sinks, this crisp will come to the rescue -  it's my ace in the hole!

 ~ Mixed Berry Crisp ~

INGREDIENTS
Crumb Mixture:
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cups sugar
1/2 cup brown sugar, packed
1/2 heaping teaspoon cinnamon
Dash of nutmeg (more if you like)
1/4 teaspoon salt
1 1/2 stick cold butter (salted)
1/2 cup sliced almonds

Fruit Filling:
3 lbs. mixed berries (I buy the 3 lb. bag from Sam's Club with blueberries, raspberries and blackberries.)
1/2 cup white sugar
1/4 cup cornstarch
1 teaspoon shredded lemon zest
1/4 teaspoon cardamom (optional)

PREPARATIONS
Preheat oven to 350 F.  Combine flour, both sugars, oats, cinnamon, nutmeg and salt in a medium size bowl. Cut the cold butter into pieces, add to flour mixture and combine with a pastry blender until mixture resembles coarse crumbs.  Stir in sliced almonds.
Pour frozen fruit into a bowl, add sugar, cornstarch, lemon zest and cardamom.  Stir gently until combined. Divide fruit between 8-10 ramekins for individual servings, or pour into 9 x 13" glass dish.  Top evenly with crumb mixture.
Place in 350 F oven and bake for 45 minutes, or until crumb topping is golden.  Serve with a generous scoop of vanilla bean ice-cream.