Description
This easy berry crisp is a perfect dessert featuring a luscious mix of fresh or frozen berries topped with a buttery oat and brown sugar crumble. Baked to golden brown perfection, it’s a comforting treat served warm and ideal with vanilla ice cream.
Ingredients
Scale
Berry Filling
- 7 cups fresh or frozen mixed berries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/2 tablespoon cornstarch
Crisp Topping
- 2/3 cup old-fashioned oats
- 2/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup salted butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Generously grease a 7×11-inch or 9×9-inch baking dish with butter to prevent sticking and ensure even cooking.
- Combine Berry Filling: In the prepared baking dish, combine the mixed berries, granulated sugar, lemon juice, 1/4 cup flour, and cornstarch. Gently stir with a large spoon until the berries are evenly coated and the mixture is well combined. Set aside to allow flavors to meld.
- Mix Crisp Topping: In a large mixing bowl, combine the oats, 2/3 cup flour, granulated sugar, brown sugar, cinnamon, and salt. Stir these dry ingredients together, then pour in the melted butter and mix until the mixture forms clumps and resembles wet sand.
- Assemble and Bake: Evenly sprinkle the oat topping over the berry mixture in the baking dish. Place the dish in the preheated oven and bake uncovered for about 35 minutes, or until the berries begin to bubble and the topping turns golden brown. Optionally, tent a piece of aluminum foil over the crisp during the last 10 minutes to prevent the topping from over-browning.
- Rest and Serve: Remove the crisp from the oven and let it sit for 8 minutes to thicken up. Serve warm, ideally accompanied by vanilla ice cream for an indulgent finish. Enjoy your delicious berry crisp!
Notes
- You can use fresh or frozen berries depending on availability and preference; just adjust baking time if needed.
- Tenting with foil during the last part of baking helps prevent the topping from burning while allowing the filling to cook through.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure oats are certified gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- This recipe pairs beautifully with vanilla ice cream, whipped cream, or yogurt.
