Oneforthetable.com

I recently went on a shopping spree at the farmers' market. I bought so many berries, the guy can send his daughter to college on his profits. I bought so many berries, I got a flat tire on the way home. I bought so many berries, I have no option but to make several desserts and possibly some jam. Luckily, the following recipe uses a lot of berries and is quite delicious.

Berry Crisp

Serves 6 to 8

For the filling:

6 cups berries (I use mostly blueberries but also throw in a few raspberries and strawberries)

1 tablespoon lemon juice

1/4 cup granulated sugar

1 tablespoon corn starch

Pinch of salt

For the topping:

1/2 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/4 cup granulated sugar

1/4 cup dark brown sugar (packed)

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/2 cup finely chopped almonds

6 tablespoons unsalted butter, softened (plus more for the pan)

To serve:

Whipped cream or vanilla ice cream

1. Preheat the oven to 350 F. Butter a 9-inch square baking dish.

2. Make the filling. Rinse and lightly dry the berries. In a large bowl, mix them with the lemon juice. In a small bowl, combine the sugar, corn starch and salt. Sprinkle over the berries and mix gently. (I use my hands for this.)

3. Make the topping. In a bowl, combine the flour, oats, sugars, cinnamon, salt and almonds. Work in the butter (I use my hands for this) until the ingredients are well mixed and the topping is crumbly.

4. Pour the filling into the prepared pan. Spread the topping evenly over the filling. Bake the crisp for 55 to 60 minutes, or until the fruit is bubbly.

5. Allow the crisp to cool, then serve with whipped cream or ice cream.

(Jessica Harper is the author of "The Crabby Cook Cookbook," and she blogs at www.thecrabbycook.com .One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)