Berry Crisp
Berry Crisp is a juicy, sweet-tart dessert made with mixed berries and topped with a golden, buttery oat crumble. It’s easy, rustic, and perfect for summer—or any time you want a warm, comforting treat. Serve it fresh from the oven with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
For the Filling:
- 4 cups mixed fresh or frozen berries blueberries, raspberries, blackberries, strawberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Crisp Topping:
- ¾ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter cold and cubed
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch or similar-sized baking dish.
- Make the berry filling: In a large bowl, combine the berries, sugar, cornstarch, lemon juice, and vanilla. Toss gently to coat. Pour the mixture into the prepared baking dish.
- Make the crisp topping: In a separate bowl, stir together oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Assemble the crisp: Sprinkle the oat mixture evenly over the berry filling.
- Bake: Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Serve: Let cool for 10–15 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
- You can use all fresh, all frozen, or a mix of both—no need to thaw frozen berries.
- Add chopped nuts (like almonds or pecans) to the topping for extra crunch.
- Substitute gluten-free flour and oats to make this recipe gluten-free.
- Store leftovers covered in the refrigerator for up to 3 days.