A Little Fruit with My Crisp (Ree Drummond)

Ingredients:

Berry Mixture:

2 1/2 C raspberries and sliced strawberries

1/3 C granulated sugar

1 heaping T cornstarch

1 tsp vanilla extract

Crisp:

1 1/2 sticks (12 T) salted butter, cut into small pieces, plus more for greasing the baking dish

2 C all purpose flour

2/3 C oats

1/2 C sugar

1/2 C packed brown sugar

1/2 C pecans

Dash of kosher salt

Whipped Cream:

1 C heavy cream

1 tsp sugar

Preheat the oven to 350 

For the berry mixture:  In a medium bowl, combine the berries, sugar, cornstarch and vanilla.  Stir and set aside

For Crisp:  Butter an 8 inch square baking dish.  In a large bowl combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans, salt.  Cut together with a pastry cutter until mixture resembles coarse crumbs.

Press 1/2 the crisp mixture into the prepared baking dish.  Top with berry mixture, the sprinkle the remaining crisp over the top.  Bake until the topping is golden brown, about 45 minutes.  Allow to sit for 10 minutes before serving.

Top with sweetened whipped cream