OK, I LOVE eating dessert, LOVE eating dessert. If it would be acceptable to give my kids dessert before the meal, I would. . and sometimes I sneak a bite of the dessert first before I eat (only at home) 🙂

In my mind, no meal is complete without it, especially Korean food. Whether it’s real dessert or just fruit, you need that sweetness to end and balance the spicy. And I am not partial to one or a few. . I love them all. In an effort to not give my kids ice cream all the time (and I do limit the ice cream to just 1-2 nights a week), I wanted to try this Berry Crisp recipe. It has fruit and not that much sugar, so hey, how bad can it be? I did top it off with ice cream. . oh well, it’s DESSERT. Live a little. . and it’s WONDERFUL and YUMMY!

I was watching my new favorite show on the Cooking Channel, Kelsey’s Essentials. I love that she makes dishes that are both easy and challenging and she cooks a variety of foods. She made this dessert on her “Restaurant Inspiration” episode along with Lamb Shank Ragu with Cheesy Gnudi (which I will also attempt to make one of these days)!

Berry Crisps!

INGREDIENTS

FILLING:

• 2 to 2 1/2 cups fresh seasonal berries, such as blueberries and blackberries
• 6 black plums, chopped (I could not find any plums, apparently they are not in season right now so I used raspberries instead)
• 1/3 cup light brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

TOPPING:

• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar
• 1/2 cup rolled cut oats
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup chopped pecans
• Serving suggestion: ginger gelato (I used good ole Cookies n Cream ice cream)

DIRECTIONS