I’ve been working on the art of perfecting my berry crisp recipe this season. It started in June with a strawberry/blueberry crisp and we’ve moved on to triple berry crisps as of late. I’ve been using blueberries, raspberries and marionberries that are home grown from Jeremy’s garden and my father-in-law’s garden! Bill has us well stocked with raspberries and blueberries! I love baking with fruit! The colors are so pretty and the taste is so tart and sweet. Jeremy and I were watching an episode of Pioneer Woman together when we discovered the crust recipe I’ve been using all summer. Jeremy made a comment about how he thought he would like that crust because it doesn’t have oatmeal in it. I happen to love oatmeal in crisps and I never knew that Jeremy didn’t prefer it. The crust turns out perfect each time. The biggest thing I’m needing to master is how make the berries less watery. I’ve tried adding different thickeners to the recipe. The crisp I made this weekend turned out less watery than the last, but it still wasn’t as thick as I had hoped. Oh well. It’s a learning process and I’m happy to keep experimenting!