June 26, 2018

Honey cinnamon summer berry crisp {#CookoutWeek}


Disclosure: Chef Shamy provided me with two flavors of their butter as a #CookoutWeek 2018 sponsor. All opinions are my own and I was not required to post a favorable review.

Four kinds of fresh summer berries are baked together with honey and cinnamon and topped with a crisp made with seriously the most amazing butter ever -- Chef Shamy's Cinnamon & Brown Sugar Honey Butter. You guys, I'm not kidding at all when I say this butter is amazing. I may have eaten a little directly from the spoon because it is so flavorful and delicious! I knew I wanted to use this butter to create a summer berry dessert because I thought the flavors in the butter would mesh so well with the berries. It took a little playing around with the crisp topping since the butter is already sweetened, but I think I nailed it with the final product. This dessert highlights summer's seasonal berries and it's a perfect sweet treat to top off your next summer picnic or party.

Chef Shamy is giving all of our #CookoutWeek readers a special discount on their butters! I'm super excited and I really hope you all give it a try! Aside from this Cinnamon & Brown Sugar Honey Butter, I also have their Garlic Butter with Parmesan Cheese & Basil and it is fabulous on corn on the cob (popcorn, too). It would be another perfect addition to your summer cookouts. They have many other flavors as well and I know I'll be trying more (like Strawberry Honey Butter!).  

Visit Chef Shamy for more information and use the discount code 10BUTTER10 to get 10% off your butter order on Amazon. The code is good from June 25 - July 4, 2018.


Honey cinnamon summer berry crisp
for the fruit:
2 lbs of mixed fresh berries (I used a mix of strawberries, raspberries, blueberries, & blackberries)
1/4 cup lightly packed light brown sugar
1/4 cup honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour

for the topping:
1 cup all-purpose flour
1 cup old-fashioned oats
1/4 cup light brown sugar
1/2 teaspoon salt
5 oz. cold Chef Shamy Cinnamon & Brown Sugar Honey Butter, plus more for greasing pan

Preheat the oven to 375 degrees. Lightly butter a 9"x13" baking pan.

In a large bowl, gently stir all of the fruit filling ingredients together (I left the berries whole, except for the strawberries, which I roughly chopped or quartered, depending on size). Spread evenly into the pan.

In a medium bowl, stir together the flour, oats, brown sugar, and salt for the topping. Cut the cold butter into the mixture using your fingers until it resembles crumbs. Sprinkle on top of the fruit.

Bake for about 45 minutes, until the fruit is bubbling and the topping is golden.

Let cool for about 15-20 minutes. Serve as is or topped with a scoop of vanilla ice cream or dollop of whipped cream.


 Check out all the other #CookoutWeek recipes from today below and keep reading all week for more! And don't forget to enter the amazing #CookoutWeek GIVEAWAY!


4 comments:

  1. Anything with crumble, crisp or streusel is just irresistible! This berry crisp look amazingly delicious.

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  2. Oh yes please, I would love some of this for breakfast this morning.

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  3. Looks so delicious! I'm looking forward to summer berries to make crisp and definitely going to pick up some of this butter.

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  4. This berry crisp with the deep burgundy fruit color and the crunchy topping sounds amazing. Great choice for the butter!

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